In honour of National Cupcake Day benefiting the SPCA and Humane Society I thought I would post a cupcake recipe and write about a very magical day on which a cupcake ceremony was held.
Many years ago (I think it was five to be exact - 2009?) a very good friend of mine told me about Babycakes Bakery in New York.
Naturally, I went out and bought their (gluten free & vegan) cookbook and it very well changed my life.
I went from trading loaves of gluten free bread machine bread for haircuts to playing, mixing and creating in the kitchen. I could have something pretty AND tasty! And was damn excited about it!
Last November I had the pleasure of going to Babycakes in LA. I didn't know until the day before I was to leave that it even existed in LA!
Babycakes was our first stop that day, but we didn't want to eat our cupcakes because then they'd be gone. My friend Leigh and I took our cupcakes up to Griffiths Park and our cupcake ceremony commenced!
Naturally, I went back the next day before I went to the airport.
I'm sure you know about my sweet tooth by now :)
(I am not suggesting that you go to the bakery twice in a row and eat everything you see. This was a 5 year build up!)
Chocolate Cupcakes with Banana Cream Frosting
Makes 6 mini cupcakes
1/2 C Walnuts
2 T Raw cacao powder
50g (approx. 4) Medjool dates
1/4 C Dried Mulberries
2 T Shredded coconut
1/4t Vanilla bean powder
Process all the cake ingredients in the food processor until well combined.
(Be careful not to over process, as this will release the oils from the walnuts)
Press into lined cupcake tins
Place in the fridge to set for 15 minutes.
Banana Cream Frosting
2 ripe Bananas
1/4 C Coconut butter (melted)
1/2t lemon juice
1/8t Vanilla bean powder
1/4 C Coconut oil
Place everything but the coconut oil into a high speed blender until smooth.
Slowly stream in coconut oil.
Place in the fridge for 30 mins (or if you're in a pinch, freezer for 15mins)
Frost cupcakes and enjoy!
Make sure to keep these cupcakes in the fridge until serving.
As always if you have any questions about this recipe or ingredients feel free to ask!
Are you making cupcakes for National Cupcake Day?
Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. Trained as a certified Whole Food Educator and raw food chef, she is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun. Follow her on Twitter @1Living_Lotus or FB 1LivingLotus