Coconut Pineapple Cupcakes

August 18, 2009

These cupcakes look scrumptious, don’t you think? I know I could easily eat, well, many more than I should. The flavor of these dairy and gluten-free cupcakes is coconut and pineapple, and they are the creation of our contributing raw chef Carolyn Akens.

Carolyn has a love and flare for creating raw food desserts and it sure shows in her work. I have seen some of her raw cake creations and they are simply stunning.

One of the ingredients Carolyn uses in making the frosting is coconut oil. When choosing this oil, be sure to use organic coconut oil that is void of trans fatty acids and is not hydrogenated. Here are two options, both brands I use:

Wilderness Family Certified Organic Centrifuged Coconut Oil

and

Nutiva Organic Extra Virgin Coconut Oil

Coconut Pineapple Cupcakes

Cupcakes

1 cup walnuts
1/2 cup almonds
1/4 teaspoon Celtic sea salt
1 cup unsweetened coconut
1 cup medjool dates, pitted
1/4 cup agave
1 teaspoon vanilla extract
1/8 teaspoon nutmeg, freshly ground
1/4 cup fresh pineapple, chopped

In a food processor, place nuts, salt, coconut, and process into a fine meal. Add the dates, agave, vanilla, nutmeg, and pineapple to the food processor and mix well.

Use a small ice cream scoop or spoon to form balls and place in silicone muffin cups. Press the ball gently to form into a cupcake shape.

Frosting

1 cup cashews, soaked 1 hour
1/2 cup fresh pineapple, chopped
1/4 cup coconut meat
1/2 cup agave
1 teaspoon vanilla
1/8 teaspoon Celtic sea salt
2 Tablespoons coconut water
2 Tablespoons lecithin
1 Tablespoon coconut oil

Add all the ingredients to the blender except the lecithin and coconut oil. Blend until creamy. Slowly add the lecithin and coconut oil with the blender running and blend until ingredients are incorporated and smooth. Put frosting in refrigerator to set up the right consistency before frosting cupcakes.

Note: 10 inch pastry bag and #21 star tip

Reading: Coconut Pineapple CupcakesTweet This: Send Page to Twitter

-->

Comments

12 Comments so far

Elena on August 18, 2009 Tuesday, 12:21 pm
Oh, maybe you could give Carolyn as one of your giveaways–I always dreamt of a personal chef *sigh*.

Looks delicious.
dawn on August 18, 2009 Tuesday, 1:32 pm
wow, wow, wow. fabulous, I mean seriously.
ChocolateOrchid on August 18, 2009 Tuesday, 1:59 pm
This looks absolutely delish!!
Jennyjen on August 18, 2009 Tuesday, 4:47 pm
Coconut pineapple dream! Ooo, these cupcakes look lovely.
earthmother on August 18, 2009 Tuesday, 7:10 pm
Chef Carolyn is a culinary wizard! No one would ever guess these were raw from looking at them. Gorgeous.
hihorosie on August 19, 2009 Wednesday, 3:59 pm
Those look so fun and delicious!
Nicole (The Fitness Freak) on August 20, 2009 Thursday, 7:11 am
Those look delightful! Good thing I am going shopping today so I can get the ingredients:)
Marina on August 21, 2009 Friday, 12:34 am
I made these last night following the recipe, the bottom muffin part is divine!

Unfortunately the frosting just didn’t turn out very well… not sure exactly why but the taste is a bit off…perhaps it’s the coconut oil? I used all raw and all organic ingredients and followed the recipe.

Also I found that for the bottom base the measurements were very small, I ended up with 7 mini muffins with this batch. Next time I will double the recipe and tweak the frosting.

Didn’t want to be a downer with this comment, just trying to be helpful. Thank you for posting this beautiful recipe, it was inspiring to I had to make it right away! Just wanted to give honest feedback of my try with making it. Have a beautiful day!

Hi Marina – and thank you for your honest and constructive feedback. It is much appreciated. Working with coconut oil can be tricky and sometime its taste can be a bit overpowering.
Michelle @ Find Your Balance on August 21, 2009 Friday, 11:52 am
Those look amazing! And delicious. Thanks!
Marina on September 4, 2009 Friday, 11:40 pm
Ok so on my post from before… I think I figured out that what was off was the pineapple I used. I think it’s a lovely recipe and want to try again when I have a better pineapple available and report back on results again. Sorry to jump on the recipe when it was an ingredient ‘malfunction’. Have a beautiful day.
Lea Szymanski on October 20, 2009 Tuesday, 5:11 pm
I am just getting into raw food and I saw this recipe. Once I got all my raw ingredients I made these and they are amazing! I do have one question though. Since I am new at this I wasn’t sure if you are supposed to refridgerate the “cupcake” so it is easier to handle and then store them in the fridge when they are done (I’m assuming they would be good in there for at least a day, right?). Thanks for an awesome recipe!!!
7 Unbelievable Raw Desserts « Chic Vegan on December 2, 2009 Wednesday, 5:13 am
[...] Coconut Pineapple Cupcakes [...]

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Cardamon our featured spice for March. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor