I have a confession to make.
Despite my passion for living a healthy lifestyle (that I encourage each and everyone of you adopt to benefit yourself, catering to your needs), which naturally entails a diet utilising clean ingredients that are wholesome and abundant in the right amount of vitamins, minerals, proteins, carbohydrates, and healthy fats. However (and this is where my confession lies), that although I maintain a healthy vegan diet 95% of the time, I still indulge once in a while, because yes I am human and I have weaknesses.
My weakness is my sweet tooth. If I could eat desserts majority of the time minus the sugar, fat, extra calories, zero nutritional value, and the animal products (butter, eggs, and milk) used in majority of these heavenly morsels, then I would happily do so.
The only trouble is that in majority of ice cream parlours, grocery stores, cafes and restaurants it is fairly uncommon to come across a healthy vegan option, unless it is a vegan restaurant or I am willing to just opt for the fruit salad.
Today as I was passing ‘The Cupcake Bakery’, and looked at the amazing display of cupcakes ranging from sticky date, molten choc, through to apple caramel crumble my mouth started to salivate and my stomach started to rumble.
So I have taken this as a sign to explore and create my own version of Vegan Blueberry Cupcakes with Chocolate Icing as I have just done my weekly shopping, which included blueberries. I believe that it is best to eat fruits that are in season and also to be resourceful when cooking, using those ingredients found stocked in my cupboard. Luckily my pantry is fully stocked, with a similar resemblance of a Natural Health Food Store.
To be honest, I was slightly concerned before making these Vegan Blueberry Cupcakes with Chocolate Icing in terms of being able to replicate the lightness and fluffiness of traditional cupcakes, that with every mouthful it feels as if you are biting into a tasty cloud. Nonetheless, I have to say I am very proud of my first attempt at making these vegan cupcakes, and better yet the chocolate frosting is absolutely delicious. Rather then overpowering the blueberry taste of the cupcakes they compliment each other.
Once you try this recipe for my Vegan Blueberry Cupcakes with Chocolate Icing you will no longer be desiring those fat laden cupcakes that are bought in store and use animals products. You will be dreaming about these mouthfuls of heavenly delights that are so healthy and delectable, that the thought ‘A moment on the lips, forever on the hips’ will never enter your mind again.
Makes 6 cupcakes
Gluten Free, Wheat Free, Vegan, Dairy Free, Refined Sugar Free
Preparation & Cooking Time
Cupcakes – 10 minutes prep time/combining time
Cupcakes – 20 minutes cooking time
Cupcakes – 15 minutes standing time
Icing – 2 minutes combining time
Icing – 15 minutes cooling time
- 1 cup of coconut flour
- 1 cup of almond meal
- 2 tsp vanilla essence
- ½ cup of coconut milk
- 1 cup of blueberry puree
- 1 ½ tsp of baking soda
- pinch of salt
- ½ tsp apple cider vinegar
- 10 tbsp coconut nectar
Chocolate Icing Ingredients
- ¼ cup of cupcake base mixture
- 1 tsp coconut milk
- ½ tsp of flax meal
- 1 ½ tsp raw cacao powder
- 1 tsp coconut nectar
- 1 x oven
- 1 x measuring spoon
- 1 x measuring cup
- 1 x nutri bullet
- 2 x mixing bowl
- 1 x sifter
- 1 x cupcake baking tray
- 6 x cupcake liners
- 1 x mixing spoon
- 1 x knife
- 1 x cooling rack
Directions for Cupcakes
- Preheat the oven to 180 degrees celsius and line cupcake tin with 6 cupcake liners and set aside
- Wash and place the blueberries in the nutribullet and puree
- Sift the almond meal, coconut flour, baking soda and salt into a large bowl
- Add in the vanilla essence, coconut milk, blueberry puree, apple cider vinegar, and coconut nectar and stir well until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop 1.4 cup of the batter into another bowl and set aside for the icing
- Evenly distribute the batter into the cupcake liners. Bake in the oven for approximately 20 minutes, or until you can poke the cupcakes with a fork to come out cleanly. All to cool for 15 minutes
Directions for Chocolate Icing
- With the ¼ cup of cupcake base that was set aside add in the raw cacao powder, coconut milk, flax meal and coconut nectar and stir until well combined
- Chill in the fridge until the cupcakes are completely cool allowing the frosting to thicken.
- Spread the frosting over the cupcakes. Store in an airtight container in the fridge for a week, or alternatively, in the freezer for 2 weeks letting this defrost to room temperature before eating. Bon A Petit!
- If you prefer vanilla cupcakes take away for the blueberry puree and add in ⅓ cup more of coconut milk to compensate for the blueberry puree
- Experiment with other fruits to change the flavour such as strawberry, raspberries, and banana