March 31, 2012

Raw Vanilla Bean Cupcakes with Blueberry Coconut Frosting

I came across this easy recipe on Facebook.  These cupcakes spend a little time in the freezer and a little time in the dehydrator making them crispy on the outside and cake like on the inside.  They were a huge hit at the potluck.  Luckily I held out a couple at home so we could enjoy them.

The recipe calls for almond pulp from fresh almond milk. I don't use a juicer, but I do have a very good high speed blender. Whipped these up in my Blendtec and used cheesecloth to separate the fresh almond milk from the pulp. 

Vanilla Bean Cupcakes with Blueberry Coconut Cream Frosting

 - by Priscilla Soligo, founder of Rawthentic Food
This heavenly raw cupcake recipe by Chef Priscilla can be created easily at home.  All you need to get your hands on is one of those flexible silicon cup cake trays so you can pop out the base with ease.  That’s really the key to getting raw cupcakes to look this gorgeous!  Take note of Priscilla’s detailed instructions for creating the cupcake frosting with a firm yet creamy texture.


Cupcake Base:

  • 2 (258g) Cups Almond Pulp , (defrosted and excess water squeezed out.  Almond pulp is the left over almond after almond milk has been made with water in a blender and strained.
  • 1 (87g) Cup Dessicated Coconut Flakes
  • 1/4 Cup Coconut Nectar
  • 1 tsp Vanilla Extract
  • 1/8 tsp Pink Himalayan Crystal Salt (I used a Celtic Sea Salt, worked just fine)

Blueberry Coconut Frosting:

  • 2 1/2  Cups Coconut Butter Melted, (271g unmelted measurement)
  • 1 1/2 (190g) Cups Blueberries
  • 1 (60g) Cup Macadamia Nuts, (or cashews, pre-soaked 2 hours)
  • 1/2 Cup Raw Organic Honey, (or coconut nectar for lower glycemic sweetener)
  • 1 Cup Filtered Water


For the cupcake base
In a food processor, process all ingredients together and place cupcake dough into a large bowl.

Using 14 mini silicon cupcake molds, press the dough firmly into each one making sure the top is flat.  Place in the freezer for 2 hours for the cupcakes to get up.  This will make molds easier to remove.  During this time, commence making the frosting.

Remove from the freezer and here you have two options.

Dehydrator Option 1:  Remove cupcakes from silicone molds.  Place cupcake bases onto a mesh lined dehydrator tray (not teflex sheet) and dehydrate at 115 for 6 hours.  Remove from dehydrator and allow to cool all the way through completely before icing.

No-Dehydrator Option 2:  Remove cupcakes from silicon molds.  You are ready to ice your cupcake! 

Using a knife, gently place frosting on top of the cupcake and garnish with a blueberry.

Storage:  The dehydrated cupcake bases keep well frozen for up to two months in an airtight sealed container.  The non-dehydrated cupcake bases will keep for up to a month, or so in the freezer in an airtight sealed container.  The frosting will keep in the fridge for up to two weeks in an airtight glass sealed container.

Variation: Replace the blueberries with other berries such as, raspberries, blackberries, or strawberries, or a ‘very berry’ combination.

 For the Frosting

In a high speed blender, place in all ingredients except blueberries and blend until smooth and well incorporated.  Pour into a large mixing bowl and set aside.

In a separate bowl, mash the blueberries with a fork.   

Fold in gently (don’t over mix) blueberry mixture with frosting mixture so you can see two tones showing through.

Refrigerate frosting overnight, or for at least 8 hours before frosting the cupcakes.  For a faster set up try freezing and then stirring gently hourly for 3 – 4 hours to keep the temperature consistent.  This is a ‘cream’ frosting and won’t set stiff.

Almond Pulp and Almond Milk

 Almond Milk
  • 3 Cups Raw Almonds (pre-soaked 8 hours, or overnight, rinsed and drained)
  • 6 Cups Filtered Water

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