March 22, 2012

Cupcakes!

Vernal Equinox marks the balance point between winter and spring, day and night, darkness and light. Take this opportunity to celebrate the change! In honor of the new moon, I created a black and white cupcake to warm your heart and soothe your body. 

Literally, the chocolate batter stimulates cardio-vascular function and the coconut cream icing relaxes muscles and lubricates joints. The best news of all: this delectable cupcake is free of gluten, refined sugar, and dairy!
Try this easy recipe and let me know what you think.

Chocolate cupcakes topped with coconut cream
For the cupcake batter, melt  these ingredients over low heat in a small pot or double boiler:
3 ounces unsweetened chocolate
2 Tablespoons coconut oil
1 Tablespoon vanilla extract
4 Tablespoons unsweetened cocoa powder
1 ripe, mashed banana
4 Tablespoons coconut sugar (I like Madhava brand)

Meanwhile, in a mixing bowl, whisk together: 
2 eggs
1/3 cup unsweetened almond, rice or soy milk
1/4 cup coconut flour (I like Bob's Red Mill brand)
1 teaspoon cinnamon
pinch salt

Preheat oven to 350 degrees.

Allow melted chocolate mixture to cool for 5 minutes. Then, whisk it into the rest of the batter.
Pour into greased muffin tins. Fill each one 3/4 of the way.
Bake for 15 minutes at 350 degrees.

As cupcakes bake, make the coconut cream icing. In a small pot, melt together:
1/4 cup coconut butter or, if you can find it, 'coconut manna' (I like Nutiva brand)
2 Tablespoons coconut oil
4 Tablespoons coconut sugar (I like Madhava brand) 
1/4 cup unsweetened almond, rice or soy milk

When cupcakes are baked, remove them to a plate and cover each one with creamy icing before it cools. Allow cupcakes and icing to cool and harden before serving.

Happy New Moon Spring Equinox! May this wholesome sweetness bring balance to your day.

3 comments:

Adena Harford said...

oooh Lisa, I can not wait to make these ;) thanks for sharing your wonderful and creative recipes as usual!

Adena Harford said...

I couldn't get the frosting quite right, because I was trying to use maple syrup instead of coconut sugar. Newly in love with coconut flour though - wow, that stuff is efficient! Decadent cupcakes.

dana l woodruff said...

Thank you so much Lisa! I was searching for a dairy-free frosting recipe and found a gazillion ones calling for vegan margarine. But I searched for frosting on your blog and bam! Here it is. I had the cake all made and used your frosting recipe with sugarcane sugar since I didn't have coconut sugar. I wanted the frosting to be chocolate, and was short on fair-trade cocoa powder, so I used some bulk dark chocolate chunks, added some cinnamon powder, and then coconut flakes when I removed it from the heat. I poured in between the two layers of cake and over the top, added some gummy worms, and there you have it: a 'dirt' cake that even I can eat for my friend's birthday party this evening. Thanks so much for providing the foundation!

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