Thursday, August 8, 2013


A Gallery of Sweetness 
(and a couple recipes too!)

When I think of cupcakes I think of the limitless options of flavor combinations in one handheld treat. They are fun to make and delicious to eat. Here are some of my latest creations. I hope to try out many more in the future.

For those (like ourselves) who eat sugar-free, grain-free (paleo, advance plan, gluten free) I do have a fabulous recipe posted for a cupcake that I promise you is worth every bite of guilt free goodness!
The Hungry Caterpillar
Vanilla Cupcakes with Swirled two-tone Green Butter Cream Icing
and tiny Marshmallow Fondant Leaves.
6" Vanilla Cake for the head, covered in Marshmallow Fondant.
 Basic Vanilla with Butter Cream Icing
and Marshmallow Fondant Lady Bugs.

Light and yummy SFGF Dark Chocolate with
Cream Cheese and Whipped Cream Black Cherry Icing
and Salted Caramel Vanilla.

Dark Chocolate Cupcake Sugar-Free, Grain-Free
(makes 10-12 medium cupcakes)
Slightly adapted from

8 oz Unsweetened Chocolate
½ cup Coconut Oil
6 Eggs
¼ cup Cocoa Powder
2 Tbsp Coconut Flour
3 Tbsp Xylitol (or to your sweetness liking)
1 tsp Vanilla Extract
¼ tsp Salt
½ tsp Baking Soda

1. Preheat oven to 350F. Line a muffin pan with paper liners.
2. Melt chocolate, coconut oil and xylitol together in a small saucepan over low heat on the stove, stirring constantly until xylitol is well mixed in (tasting to make sure sweetness is to your liking). Let cool several minutes.
3. Place eggs, vanilla, and salt in a blender/mixer. Blend briefly to beat the eggs. Add a small amount of the chocolate mixture and pulse again to temper the eggs. Then add the rest of the chocolate mixture and beat together for 30 seconds.
4. Add the cocoa powder, coconut flour and baking soda. Blend to combine (about 30 seconds). Let the batter sit for 2-3 minutes to thicken.
5. Pour the batter into the prepared muffin pan to about ¾ full. Bake for 17-18 minutes.
6. Carefully remove from muffin pan promptly upon removing from the oven. Let cool to room temperature before frosting.

Black Cherry Cream Cheese Whipped Icing
(makes 10-12 medium cupcakes)

8 oz Cream Cheese
1 cup Whipping Cream
1 cup fresh Black Cherries, plus garnish
2 tsp xylitol

1. With cream cheese at room temperature, whip it up in mixer until smooth and fluffy.
2. Slowly add in whipped cream and xylitol until peaks form
3. Pit and chop black cherries. Fold into icing.
4. Ice cupcakes shortly before serving and garnish with whole cherry. Reserve remaining in airtight container.

Red Velvet with Dark Chocolate Butter Cream Icing
and Gum Paste Teapots.

Little birdies for atop a tweet little girl's birthday cupcake.

Vanilla Cupcakes with Teal Butter Cream Frosting
and Gum Paste birdies.

Vanilla with Swirled Butter Cream Icing.