Fun for Kids: Monster Cupcake Making!

3/4 CUP SUGAR( CANE OR COCONUT)- COCONUT SUGAR MAKES CUPCAKE/ CAKE BATTER DARKER IN COLOR
3/4 CUP LIGHT COCONUT MILK
1/2 CUP COCONUT OIL
1 TSP MADAGASCAR VANILLA

It's just about Halloween and that means tricks and treats for kids of all ages!

Parent and home chef Kristen Valenza, founder of Living Roots 831, offers a "Monster Cupcake Recipe" below you can make with your child for Halloween fun -- see below.

Kristen will be at the New Leaf Community Market Community Classroom (1101 Fair Ave, Santa Cruz) giving a monster cupcake workshop for kids ages 6 - 10 on Saturday, Oct 27 from 2 - 4:30 pm. It's an opportunity for kids to have a fun Halloween-related activity, learn some basics about working in the kitchen and baking, and make treats to enjoy at home! Kristen will lead kids in making mini vegan, gluten-free friendly cupcakes from scratch and decorate them with a variety of colorful superfood frostings and toppings like goji berries, raisins, chocolate chips and marshmallows. ($35 per child) More info and registration

Kristen grew up in New Jersey where she began cooking with her family at a young age, learning the roots of Italian and Mediterranean cooking. Kristen found a passion for traveling and experiencing other cultures
through food, wine, and good company. She brought her expertise to Santa Cruz, where she teaches cooking classes and offers catering. To reach Kristen call 831-325-5498 or visit her website at www.LivingRootsFoods831.com.

Happy Halloween to all!

MONSTER CUPCAKE RECIPE

DRY INGREDIENTS:

1 TBS BAKING POWDER
1/4 TSP BAKING SODA
1/4 TSP APPLE CIDER VINEGAR
1/4 TSP HYMALIAN SALT
1 1/2 CUP GLUTEN-FREE REDMILL 1-1 FLOUR

WET INGREDIENTS:

3/4 CUP SUGAR( CANE OR COCONUT)- COCONUT SUGAR MAKES CUPCAKE/ CAKE BATTER DARKER IN COLOR
3/4 CUP LIGHT COCONUT MILK
1/2 CUP COCONUT OIL
1 TSP MADAGASCAR VANILLA

INSTRUCTIONS:
--COMBINE ALL DRY INGREDIENTS INTO ONE BOWL MIX WITH A FORK AND SET A SIDE.

--THEN MIX SUGAR AND COCONUT OIL WELL WITH A MIXER, SLOWLY ADD LIGHT COCONUT MILK TILL WELL BLENDED, AFTER ADD VANILLA.
--SLOWLY ADD ALL DRY INGREDIENTS MIX ON HIGH FOR 5 SECONDS AND STOP. EVERYTHING SHOULD BE MIXED TOGETHER WELL.

HEAT OVEN TO 350F
BAKE MINI CUPCAKES 10-12 MINUTES

Vegan Vanilla Frosting:
3 3/3 cup Powdered Sugar
3 TBSP Vegan Butter
4 TBSP Soy Milk
2 tsp Vanilla extract
* To get buttercream texture add vegan shortening till desired result.

Monster Cupcake:
Use a fine tip frosting head, in this case with organic strawberry rose cream frosting, add a marshmallow for the head, one chocolate covered raisin for the eye ball, place onto of marshmallow, then with a fine tip frosting pipe a smile or a scary face!