Sunday, February 24, 2013

Blueberry Coconut Cupcakes


I have another raw vegan cupcake to share with you today! As I said in my last few posts, these are old recipes that never got posted and after a laptop crash scare I decided it's high time to get these out - oh yeah and back up my computer which I'm doing at this very moment. Have you ever lost all the content of your computer? It's a scary thought! My mac book pro is only 3 1/2 years old and I've had it in the shop three times. Not good.

Anyway, back to cupcake land... These cupcakes are super easy to make and are such a great snack or dessert. I made mini ones here with paper muffin cups placed inside silicone muffin cups for a cute presentation. 


Blueberry Coconut Cupcakes

I went very simple in my decoration. I let the piping bag do the magic and topped them with a blueberry. You can get as creative as you like. If you don't have a piping bag, simply spread the frosting with a knife or use a plastic baggie. Simply snip the tip. Coconut flakes would be a really nice garnish too! 

Coconut Cupcakes

1 cup dried coconut
2/3 cup cashews
3 tablespoons agave/ maple syrup, or to taste
1 teaspoon pure vanilla extract
pinch of salt
1 tablespoon melted coconut oil
4-6 tablespoons freeze dried blueberries or dried blueberries, optional*

Grind the dried shredded coconut in a food processor.
Add the cashews and grind until both ingredients look like crumbs. 
Add the remaining ingredients, except blueberries. Pulse to combine. 
Fold the blueberries into the dough.
Lightly press into mini muffin cups.

*For a nice crunch throughout the cupcakes use the freeze dried blueberries. Use the dried blueberries (naturally dried without sugar) if you prefer chewy gems throughout the cake. 

Lemon Coconut Cupcakes: Add 1/4-1/2 teaspoon lemon zest to the dough and replace the vanilla with lemon juice.

Coconut Cardamom Cupcakes: Add cardamom powder to the dough, to taste (it can be strong, start with only a little bit).


Blueberry Frosting

Creamy blueberry frosting with a white chocolate flavor from the cacao butter. 

1/2 cup blueberries
1/4 cup cashews
1/4 cup agave, maple, or coconut nectar
2 tablespoons agave powder (inulin)*
1/4 teaspoon pure vanilla
1/4 cup melted coconut oil
4 1/2 tablespoons melted cacao butter

Add all ingredients to a high speed blender, in order given (oil/butter are added last). Blend all until smooth, creamy, and warm.
Pour into a large shallow dish and chill in the fridge for at least 6 hours. 
When firm, spread or pipe over the cupcakes. 

*This is not sweet. Helps to emulsify and thicken.

On a personal note, J and I enjoyed a little vacation last week. After spending a lovely Valentine's Day in Calgary, we traveled down to Montana for his friend's wedding.

It's such a beautiful area and I enjoyed being in the mountains.

We stayed in this cute little cabin which overlooked the lake in the picture above.

Here we are at the wedding reception which was held in a gorgeous big log cabin on the same property.



Make sure to enter my giveaway for an all natural sea salt scrub from Arbonne, a vegan skincare company. Check it out HERE!


Happy Sunday!
Shared at Slightly Indulgent Tuesday, Allergy Free Wednesday, Wellness Weekend, Healthy Vegan Friday

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