Real Rad Food Hot X Bun Raw Balls.



Hannah at Real Rad food has shared these recipes on her instagram so please go and check her out and watch the Instagram tv on how to make them properly.


The ingredients are listed below and I literally mixed them all together rolled into balls and topped with a white chocolate cross, I know easter Is over but they are so good I’d say just make them anyway!!


3 cups of almond meal (skin off)

3/4 cup desiccated coconut

1/2 tsp vanilla essence

1/2 cup coconut sugar

pinch of salt

2 tbsp coconut oil melted

1/2 cup coconut cream

1/4 cup sultanas

1/4 cup raisins

2 tbsp mixed spice

1 tsp cinnamon


These are best kept in the fridge once you have finished them.


Thanks to real rad food for sharing.

love always

cupcake xx


Farro Pecan Sweet potato salad.


This is one of those salads that I just kinda made up on the spot as it was pecan day and I wanted to use them in a salad!


SO…lets get together what you will need:

2 small sweet potato, peeled diced and roasted in the oven until soft

2 large grated carrots

1/2 cup shredded red cabbage

1/3 cup toasted pecans

1 cup cooked faro – follow the ingredients on the packet you have.

juice and zest of 1 lemon

good drop of olive oil

salt and pepper

freshly chopped coriander or parsley and mint if you have it.


Basically your going to mix together the Farro, sweet potato, grated carrot, red cabbage, a few of the pecans – save some for the garnish on top.

Gently fold through the lemon zest and juice along with a good drop of olive oil salt and pepper, add in the herbs and mixy mixy saving some fresh herbs also for garnish.


Sprinkle over the last of your pecans and fresh herbs another drizzle of the olive oil and call it done! It really is that simple!



Of course you can swap things in or out, maybe you have quinoa or cous cous.

Could also use butternut squash instead of sweet potatoes.

Get creative and have some fun.

Any questions, comments or general chit chat please let me know.


love always

cupcake xx


Pecan Honey Caramel Slice.


This is one of those recipes that you’ll love and make over and over again!
A pantry staple if you will.

What your going to need is:

For the base layer:
2 cups plain flour
1/2 cup firmly packed brown sugar
180grm chilled unsalted butter

Pecan Topping Layer:
125grm unsalted butter
1 cup brown sugar
1/3 cup honey
1 1/2 tsp pure cream
250grm pecans, roughly chopped
1 1/2 tsp vanilla essence

So what your going to do is:

Preheat your oven to 180’c
Grease and line a slice tin.
Place the flour and brown sugar with 1/2 tsp salt into you kitchen whizz, blitz for 15 sec to just mix.

Add in your butter cut into cubes, whizz until the mix resembles bread crumbs.
Press the mix into your slice tin, place in the preheated oven and bake for 15 mins until golden.

While the base is cooking start your filling, melt the butter in a sauce pan, add your sugar, honey and cream stir over the heat for a few minutes until the sugar is all dissolved. Bring to the boil reduce the heat to medium for a further minute, stir in pecans and vanilla keep warm!
Pour over cooked base return and bake in the oven 15mins.

Leave to cool and set completely before cutting.

Please reach out any questions, comments.
With love
Cupcake xxx

Basic Cookies.


This cookie recipe is super easy and great to make shapes out of.

Then the sky is the limit with your toppings!!

You can also wrap and chill the mix in the fridge and use later on.

You will need:

125grm butter softened to room temperture

3/4 cup sugar

1 tsp vanilla

1 egg

2 cups plain flour

1 tsp baking powder

What your going to do is:

Cream butter and sugar together with vanilla until light and fluffy, add in the egg beating well till all combined.

Sift the flour and Baking powder together and mix lightly into the creamed mixture.

Either roll into balls and bake on a greased try, in a moderate oven till just cooked about 10mins at 175’c watch your oven they all vary! Once they have cooled down,  decorate as you wish.

Or roll out in small pieces on a floured bench cut out with your cookie cutters and transfer carefully to a baking tray, I guess this is where the rolling between parchment paper means you just transfer the paper to a baking tray! Up to you! I love a challenge.



Be sure to share with me your creative endeavours.

love always

cupcake xxx

Quinoa power salad.


This salad is absolutely loaded with goodness.

I have quite a few vegetarian crew so I’m trying to make sure the salads at lunch are loaded with goodness to keep the tummy happy and get them through the day.

What your going to need here:

I took 1/4 of a butternut squash, peeled diced and roasted in the oven with olive oil salt and pepper.

1 cup cooked white or any colour quinoa

2 ears of cooked corn removed from the husk (used left overs from dinner)

1.5 cup cooked edamame beans

2 handfuls of kale leaves broken up into bite size pieces, I sautéd this off in a pan with lemon juice and olive oil, crack of salt and pepper.

8 cherry tomatoes cut in half, can also toss these in the pan with the kale if you wish.

lemon juice of 2 lemons – 1 for the kale 1 for the salad mix.

olive oil

salt and pepper

Basically you take all of the above ingredients that are already cooked and gently toss together in a bowl season with salt an pepper and drizzle with some of the lemon olive oil.

Can be served warm or cold.

Simple yet effective and loaded with goodness.

Can also substitute any left over vegetables  you have around.


Any questions please do get in touch.

Love Cupcake xx

Teriyaki Aubergine on Brown Rice.


This is a great way to get the people to eat aubergine!

I used 2 medium aubergines in this recipe.

Lets get together what your going to need here:

2 Medium Aubergine

1 cup brown rice – more depending on how many your feeding.

1/2 cup soy sauce

1/4 cup mirin

2 tbsp rice vinegar

1 Tbsp brown sugar

4 cm piece of ginger finely minced up

4 garlic cloves minced up

toasted sesame seeds

finely sliced spring onions to garnish

So what your going to do here is put all the liquid ingredients together in a bowl along with the brown sugar, ginger and garlic. Whisk all together till sugar is well mixed in.

Then dice up your aubergine into fairly decent size pieces still, as it absorbs and will shrink up a bit, place the chopped aubergine into the bowl with soy sauce, etc.

Leave to soak and dance together, probably 30 mins or so, keep mixing every now and again.

While the aubergine is marinating you can cook your rice then cover with tin foil to keep warm until ready to serve.

Once your aubergine looks like its absorbed some of that delicious sauce and half an hr has passed lets heat ups your pan with some oil.

Using a slotted spoon carefully cook off the aubergine pieces it will spit and splatter a bit as its so hot, slowly adding in a bit of sauce and letting it cook out, if you have to do 2 batches to make sure you get a nice caramelised colour on your aubergine then do that.

Add your brown rice to the serving bowl and as each batch of aubergine is cooked, lay it on top making sure you also get all those pan juices in there too.

Sprinkle over the toasted sesame seeds and spring onions!


Please get in touch any questions.

lots of love

cupcake xx

Classic Key Lime Pie.


This is one of my all time favourite desserts!

Always a winner with guests and crew.

I just use random biscuit crust that I have around, ginger biscuits work well or just plain Marie biscuits, graham crackers.  A 250grm packet, mixed with enough melted butter to combine the mix.

Place into a greased 8 inch flan tin or your springform tin lined with baking paper.

Push the crumbs up the side of the tin and place in the fridge to chill while you make the filling.

For the Filling your going to need:

1 can (14oz) of condensed milk

3 egg yolks

1/2 cup lime juice

1 tbsp lime zest

whisk all together until thick and combined.

Pour into the chilled base and then bake for 10 mins in the oven at 160’c until it doest jiggle too much in the middle.

Let the pie cool, then place in the fridge to chill overnight if you can last that long.

You can top with whipped cream if you wish or leave plain and decorate with fruit as have done above.


I know the recipe is called Key Lime but they are hard limes to find unless your in the USA so the regular limes work just as well.

Enjoy, just one piece won’t ever be enough!

Let me know if I can help with anything at all.

Love cupcake xx

Real Rad Food Cookies and Cream raw balls.


If you don’t already please check out @realradfood they are a small business in NZ making amazing raw treats for you to order online and enjoy! If you live in NZ that is, if you don’t try this recipe then tag them on instagram.

Your going to need:

3 cups of almond meal (skin off)

3/4 cup desiccated coconut

1/2 tsp vanilla

1/2 cup coconut sugar

pinch salt

2 Tbsp coconut oil melted

1/2 cup coconut cream

1/4 cup cacao nibs ( or dark chocolate chopped up)

Basically you mix all the dry ingredients together and then add the wet and mix up till all combined.

Roll into tsp size balls or whatever is your preference.

I melted some white chocolate and decorated with that and cacao nibs.

They are seriously so delicious, you’ll love them!

Thank you Real Rad Food.


take care

Cupcake xx

Homemade hash browns.


These are super easy and a great way to use up a few potatoes if you have some kicking around!

Lets get together the following ingredients

4 small potatoes peeled

salt and pepper to taste

1/4 cup plain flour

1 egg – slightly whisked

1/2 cup grated cheese

So what your going to do first is boil the potatoes for 8 mins till you stick a knife through them but not falling apart! (as we want to grate them without them crumbling up)

Strain the potatoes  and run under cold water, throw some ice in if you have it to cool them down quicker.

Then your going to grate the potatoes into a large bowl, watch your fingers!

Once all the potatoes are grated into a bowl lets wash your hands if you haven’t already! and place all the other ingredients in the bowl and mix it all up together, you can also add pinch of paprika or finely cut herbs if you wish.

Heat up a medium fry pan, once hot add some oil to the pan.

Using a  tbsp place  tablespoon lots into the pan, flattening lightly, cook  till they are crispy and golden  on the outside, place the cooked hash brown on  a lined tray and keep warm in the oven.

I served these with a handful of arugula with some  cherry tomatoes  tossed in a bit of olive oil and balsamic vinegar.

I also threw some crispy onions on top!

Safe to say they went down pretty well at break time!

I also feel a bit of grated or sauté onion through the mix could also work out really well!

Happy cooking, get in touch with any questions.


love cupcake xx


Vegan Blueberry Muffins.


Well they can be banana or apple or whatever berry you have really!

I have some frozen Blueberries so I used these here.

This recipe is just my regular muffin recipe I just made a flax egg and used a dairy free milk.

Your going to need:

2 cups self raising flour

3/4 cup brown sugar

1 cup fresh or frozen blueberries or 1 banana, or grated apple or any other berry!

1 TBSP ground flax seed in 3 TBSP cold water – LET REST 10 MINS BEFORE USING.

3/4 cup any nut milk you have – almond, coconut, oat milk.

1/2 cup vegetable oil

Sift dry ingredients into a large bowl.

Stir n the remaining ingredients just folding lightly together.

Spoon the mixture into your prepared muffin pans

Bake in a moderate oven 175-180’c for 12-15mins until cooked through.

Delicious with your morning coffee while still warm!

Just saying!

As always get in touch any questions.

love today and always

cupcake xx