Raw mulberry-coconut cupcakes
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After last month’s setback, I was determined to put a little more thought into my next SOS Kitchen Challenge creation. Work deadlines and household chores can wait. This girl’s got more important priorities.
When Kim and Ricki announced June’s feature ingredient as one of my favourite superfoods, blueberries, I got super excited to incorporate it into a healthy yet decadent treat. Although I’d like to think every brightly coloured fruit and vegetable fits the category of a superfood—as do nuts, beans, seeds and aromatic herbs and spices—there are some that contain proven beneficial properties and are just fun to eat.
Enter my raw mulberry-coconut cupcakes with blueberry frosting. Yes, that’s right: blueberries and mulberries.
I recently experienced my first bite of a sun-dried mulberry when creating cake pops with Lisa back in April, and I haven’t stopped thinking about it since. Chewy and soft with a fig-like crunch, sun-dried mulberries are nature’s version of candy. A delightful alternative to raisins, it’s difficult to not eat them straight from the bag.
Better still, mulberries are also considered a superfood. They’re one of the few fruits to be considered a protein source; they’re an excellent source of iron, calcium, vitamin C and fibre; and they also contain a high concentration of Resveratrol, an antioxidant compound that combats free radical damage.
So why not combine these two superfruits into one sweet, super-power cupcake? Coconut is the dominant flavour in these tiny treats but the mulberries provide a fruity sweetness like no other. The quick and easy blueberry frosting rivals any sugar-loaded frosting I’ve made before. Enjoy!
PrintRaw mulberry-coconut cupcakes
Ingredients:
For the cupcakes:
- 1 cup coconut flour (grind coconut flakes to a fine powder)
- 1 cup almond flour (grind raw almonds to a fine powder)
- 1/2 cup ground, dried mulberries (grind dried mulberries)
- 1/3 cup date paste (blend 1 cup soaked dates with 1/4 cup water)
- 2 tbsp almond milk
- pinch of salt
- 2 tbsp coconut oil, melted
- 1 tbsp flax meal
For the frosting:
- 3/4 cup frozen blueberries
- 1/2 cup raw cashew butter
- 1/4 cup raw agave nectar
- 6 tbsp coconut oil, melted
Directions:
For the cupcakes:
- Using a hand mixer or stand mixer, combine the coconut flour, almond flour and ground mulberries.
- Add the date paste, almond milk and salt and mix until combined.
- Finally, add the coconut oil and flax meal and mix until just combined. Be careful not to overmix. It should look like thick cake batter.
- Line a mini muffin tray with mini muffin or candy cups. Scoop a 1/2 tablespoon of the cupcake mixture and mold it into a ball or cupcake shape and gently press it into the muffin cup. Repeat with remaining mixture. Place the tray in the fridge or freezer while you make the frosting (recipe below).
For the frosting:
- Using a high-speed blender, blend the blueberries, cashew butter and agave nectar until well combined and smooth. Add the coconut oil and blend just to combine.
- Scoop the mixture into a piping bag and attach a small tip. Decorate each cupcake and return the cupcakes to the fridge until ready to serve.
