Unbelievably moist, decadent and cake-like, these cupcakes may talk the talk and walk the walk, but if you look at their ingredients, you'll realize they have more than a few secrets up their sleeve. Instead of going for a normal refined wheat-based flour, we utilized kamut - a whole grain that is known for its high protein and fiber content, and high levels of manganese, magnesium, and niacin. Kamut is also an "ancient grain", meaning that it has been less hybridized by commercial growing practices, and more closely resembles the grains we have been consuming for hundreds, if not thousands of years. This means good things if you tend to be sensitive to normal wheat products (however, kamut does still contain gluten). These muffins also happen to be free of all animal products and refined sugars. If you can get your hands on Madagascar vanilla extract, definitely do it, as it will add an incredible depth of flavor and richness to the cake batter. You may end up with a smidgen more frosting than what you'll need for the cupcakes, but believe us, you will not be complaining as it's lick-the-bowl-clean yumm! Great with strawberries too. ENJOY!
The Recipe
Vegan Ancient Grain Easter Cupcakes with Vanilla Coconut Cream Frosting, and Superfood Sprinkles
Dry
1.75 cups stone ground whole grain kamut or spelt flour
1/4 cup arrow root or tapioca starch
1 cup blanched almond flour
1 tbs baking powder
1 tsp baking soda
1.5 tsp Himalayan salt
Wet
1/3 cup coconut oil, melted
1/8 cup maple syrup
2.5 tbs Madagascar vanilla extract
1 tbs lime or lemon juice
1/3 cup organic apple sauce
1.5 cups unsweetened almond milk - preferably homemade
Raw Vanilla Coconut Cream Frosting
1 cup Dastony whole coconut butter, melted until very liquid-like
2 cups young Thai coconut meat (about 2 coconuts worth)
1.5 tbs raw honey (you can use another sweetener of choice, but be aware that they may muddy the color of your frosting)
1 vanilla bean scraped
1/4 tsp salt
Superfood Sprinkles
Coconut flakes
Chia seeds
Coconut Sugar
Spirulina
Matcha powder
Freeze dried raspberries or berries of choice
Cupcakes
1. Mix wet and dry ingredients separately - leaving out the coconut oil for now.
2. Combine wet and dry ingredients together - then mix in your coconut oil. This prevents the coconut oil from hardening when it mixes with the cold almond milk.
3. Bake at 350 for 20-25 minutes until they fluff up, crack on the top with slightly crispy edges, and a fork comes out clean.
Let cool for at least 1 hour before frosting and sprinkling.
Frosting
1. Scrape your coconut meat out and place in a blender - high speed like Vitamix or Blendtec will work BEST.
2. Add all ingredients accept for coconut butter.
3. When you're ready to blend, pour in melted coconut butter and blend quickly. The coconut butter will begin hardening as soon as it hits the cold coconut meat and you want it to remain liquid-like to ensure the blades can catch. Add a little water if need be, depending on your blenders capacity.
Sprinkles
1. Simply take your coconut flakes, chia seeds, and coconut sugar, and mix in a little matcha and/or spirulina to add color.
2. Crunch your freeze dried raspberries so they more closely resemble sprikles. That's it!
