So the answer, my friends, is blowing in the wind...errr...I mean, is in real-food-raw-cupcakes! These guys have it all - moist, flavourful cake topped with delicious sweet frosting, and any garnish you want - never mind dye filled sprinkles, shredded coconut is where it's at!
Last winter I made my very first raw chocolate cupcakes , after seeing them on The Daily Raw. I made mini ones in my silicone muffin cups (love em!), and had so much fun whipping up coloured frosting to decorate these goodies.
This time I chose to go for the big Kahunas - full sized cupcakes! I just love these little cakes dressed in two of my favourite colours - pink and white :D
To start, I pressed my vanilla cake recipe into regular paper muffin cups, in a muffin pan (so they would keep their shape and even have those "muffin lines" when the wrapper was removed). I then topped the cakes with coconut whipped cream, which I dyed light and dark pink using beet juice. The sprinkles are simply shredded coconut mixed with a weeee bit (a few drops) of beet juice also. So pretty! I love how food is art. On that note, today I watched a video of a Buddhist Monk making a sand mandala - it was the most beautiful piece of art work made out of coloured sand that he tapped onto a huge board to create pictures, using a pen-like device. When he was finished, he "dismantled" it (in other words destroyed it), as a symbol of non-attachment. I was thinking that it's a lot like that with desserts: make beautiful edible art, spend time and energy creating, and then eat it! At least with desserts I get to let go, while reaping the rewards of satisfying my sweet tooth and hunger. Mmmm.
I have lots of other ideas in mind, including Shannon's Rawtess cakes (actually, it's next on the list). In the meantime, I'm going to bore you with more pink n white cuppycakes :D
As you can see, I've become cupcake obsessed already!!! Eeeeks!!!