Ingredients

For the cupcakes:
• 1 recipe Vanilla Bean Cake
For the chocolate frosting:
• 1 cup coconut palm sugar
• 1 tablespoon cornstarch
• 6 tablespoons non-hydrogenated vegetable shortening
• 1/2 cup unsweetened Dutch-process cocoa powder
• 2 - 4 tablespoons of milk, cow's or non-dairy
• 1 teaspoon sugar-free vanilla extract
• pinch of kosher salt
For the white cream cheese frosting:
• 2 (8 ounce) packages light cream cheese
• 2 tablespoons honey or agave nectar
• 2 teaspoons sugar-free vanilla extract
• pinch of kosher salt
• 1 cup cold heavy cream

Instructions

Make the cupcakes:
1. Preheat the oven to 325F. Line 14 muffin tins with cupcake papers.
2. Make the cake batter as directed.
3. Use a standard spring-release ice cream scoop to portion the batter evenly.
4. Bake for 20 - 25 minutes, until a toothpick inserted in the center comes out clean and the center springs back when lightly pressed.
5. Let cupcakes cool completely before frosting.
Make the chocolate frosting:
6. Put the coconut palm sugar and cornstarch in your Vita-Mix. Blend on high for 20 seconds or until powdered.
7. Beat the non-hydrogenated shortening with a handheld mixer or stand mixer fitted with the whip attachment until light and fluffy.
8. Add the powdered coconut palm sugar in three parts. The mixture will resemble coarse gravel.
9. Mix in the cocoa powder.
10. Add the milk one tablespoon at a time until desired spreading consistency is reached.
11. Mix in the vanilla and kosher salt.
12. Leave at room temperature until ready to use. If refrigerated, allow ample time for frosting to come to room temperature before spreading.
Make the white cream cheese frosting:
13. Whip the cream cheese with a handheld mixer or stand mixer until light.
14. Add in the honey or agave nectar, vanilla, and salt. Mix until combined.
15. Whip the heavy cream in a separate bowl to the stiff peaks stage.
16. Stir 1/4 of the whipped cream directly into the cream cheese mixture. Fold the remaining whipped cream into the cream cheese in two or three parts.
17. Refrigerate until ready to use.
Decorate the cupcakes:
18. Use an offset spatula to spread a layer of chocolate frosting on each cupcake.
19. Fit a pastry bag with a (#47) small basket weave tip. Fill the bag with white cream cheese frosting.
20. Pipe stripes of white cream cheese frosting across the cupcake in random layers, creating a mummy look. Make sure to leave an open spot for the eyes. Repeat on each cupcake.
21. Switch the tip to a (#4) small round tip. Pipe two white dots for eyes on each cupcake.
22. Fit a second pastry bag with a (#2) small round tip. Fill with a small amount of chocolate frosting.
23. Pipe one small chocolate dot on each white dot to create pupils.
24. If desired, pipe a mouth for each mummy.
25. Refrigerate until ready to serve.

Ingredients

• 4 cups small diced Rudi’s Multigrain Gluten-Free Bread, about 6 slices
• 2 1/4 cups light coconut milk from a can, divided
• 1/2 cup coconut palm sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 3/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350 degrees F. Line a standard 12 hole muffin tin with cupcake papers.
2. Put the diced Rudi’s Multigrain Gluten-Free Bread in a large bowl and set aside.
3. Combine 1/2 cup light coconut milk and the palm sugar in a small microwave-safe bowl. Microwave for 45 seconds and stir until the palm sugar is dissolved. In another medium bowl, whisk together the remaining 1 3/4 cups light coconut milk, eggs, vanilla, and sea salt. Whisk in the warm coconut milk and palm sugar. Pour the mixture over the Rudi’s Multigrain Gluten-Free Bread, add the shredded coconut, and stir to combine. Allow to soak for 20 minutes, or until the Rudi’s Multigrain Gluten-Free Bread is fully saturated.
4. Use a standard spring-release ice cream scoop to divide the batter evenly between the prepared cups. The cups will be nearly full. Bake for 30 minutes, or until the cupcakes are slightly puffed, golden brown, and set in the center. The center of the cupcakes should read 200 degrees F on an instant-read thermometer.
5. Let cool for 5 minutes in the cupcake tin then transfer to a paper towel lined wire rack to cool completely before frosting. Do not frost while still warm.

Ingredients

• 2 cups raw macadamia nuts
• 3/4 cup light coconut milk from a can
• 1/4 cup agave nectar
• 2 tablespoons virgin coconut oil
• pinch of sea salt
• 2 cans full fat coconut milk, refrigerated overnight
• 1/4 cup unsweetened, toasted coconut flakes

Instructions

1. Put the macadamia nuts, light coconut milk, agave nectar, virgin coconut oil, and sea salt in a high powered blender. Start on low speed and increase to high, scraping down as necessary, and processing until completely smooth. Transfer to a bowl, cover and refrigerate.
2. Take the 2 cans of full fat coconut milk out of the refrigerator (they must be cold for this to work!) and carefully open them. The fat from the coconut will have risen to the top and solidified. Carefully remove the fat from the top of the can being careful not to get any of the liquid underneath. Put the coconut fat into a large bowl and whip on high speed until light and fluffy and approximately double in volume.
3. Remove the chilled macadamia cream from the refrigerator. Stir 1/4 of the whipped coconut fat directly into the macadamia cream. Fold the remaining whipped coconut fat in 2 – 3 additions. Spread on top of cooled cupcakes or use a fancy pastry tip to pipe frosting on top. Sprinkle the toasted coconut flakes on top of the frosted cupcakes for garnish.