Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes servings
FOR CUPCAKES:
8 ounces Sunspire Semi-Sweet Chocolate Chips
1 1⁄4 cups Melt Organic spread
3⁄4 cup water
2 3⁄4 cups sugar
1⁄2 cup almond milk
4 eggs
2 Tablespoons coconut oil
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
2 cups Arrowhead Mills Organic Spelt Flour
FOR FROSTING:
8 ounces cream cheese, softened
2 ounces Melt Organic spread, softened
1 teaspoon Nielsen-Massey Pure Vanilla Extract
2 cups powdered sugar
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Braylee’s Not So Mud Cupcakes are moist, sweet, and delicious—perfect for any chocolate lovers in your household. Watch Braylee make Grand Prize winning recipe here.
Directions
1. Preheat oven to 325°F.
2. Melt chocolate chips, 1 1⁄4 cups Melt spread, water, and sugar in a double boiler, stirring often. Pour into a mixing bowl.
3. Add almond milk, eggs, coconut oil, baking powder, baking soda, salt, and flour. Mix until smooth.
4. Pour batter into lined cupcake tins, filling halfway.
5. Bake for 20-25 minutes.
6. To make the frosting, mix all ingredients together until smooth.
7. After your cupcakes have cooled, top them with the icing and enjoy!
