CHOCO COCO CUPCAKES
CHOCO COCO CUPCAKE
I’ve been on vacation for the past 4 days here in the City of Racine where my boyfriend grew up and I’m so thankful to have absorbed some of this city’s great culture. I’ve also been talking about the HHH to the people here who welcomed the idea and have been checking the blog and Facebook fan page out. I’m grateful as it’s been a GREAT experience by the GREAT lake to say the least!
This week, I am sharing a vegan recipe I found in one of my favorite vegan blogs called, VGANJAR. I’m calling this recipe Choco Coco Cupcakes to somewhat simplify it from it’s original name, Chocolate-Coconut Butterfly Buns. This dessert recipe is very simple yet impressive. It’s not too sweet like a lot of cupcakes we get from stores and it looks and tastes amazing.
This week, I am sharing a vegan recipe I found in one of my favorite vegan blogs called, VGANJAR. I’m calling this recipe Choco Coco Cupcakes to somewhat simplify it from it’s original name, Chocolate-Coconut Butterfly Buns. This dessert recipe is very simple yet impressive. It’s not too sweet like a lot of cupcakes we get from stores and it looks and tastes amazing.
CHOCO COCO CUPCAKE (easy) makes 12 servings
1 1/2 cups whole-wheat flour
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
1/2 cup brown sugar
1/4 cup agave
1/4 cup light olive oil
2 tbsp. applesauce
1 tsp. pure vanilla
1 cup coconut milk
1 tsp. apple cider vinegar
1 cup powdered sugar
1 tbsp. coconut oil, softened (olive oil, if not available)
3 tbsp. toasted coconut flakes
2 tbsp semi-sweet chocolate chips, crushed (optional)
Happy Healthy Tip of the week: Buy local and organic food.
If you want a quick and easy way to jumpstart your healthy lifestyle you should start buying local and organic food. Buying local and organic food increases health benefits due to higher vitamin and nutrient content in the produce that comes from the healthy fertile soils. Also, there’s less impact on the environment when packing and delivering organic and local food. And, you get to support local farmers and local economy. Lastly, the exceptional taste of organic food will inspire you to cook and eat healthier. I do know sometimes, it costs a little more to buy organic but in the long run, it’ll cost you less when it comes to hospital bills in the future.
2 tbsp. applesauce
1 tsp. pure vanilla
1 cup coconut milk
1 tsp. apple cider vinegar
1 cup powdered sugar
1 tbsp. coconut oil, softened (olive oil, if not available)
3 tbsp. toasted coconut flakes
2 tbsp semi-sweet chocolate chips, crushed (optional)
Directions:
1. Preheat oven to 375 degrees.
2. Mix the coconut milk and apple cider vinegar - set aside to curdle.
3. In a separate bowl, combine the flour, cocoa, baking power, baking soda and sea salt. Set aside.
4. In another bowl, stir together the agave, oil, applesauce and vanilla - gradually mix in the sugar until everything is smooth. Pour in the curdled coconut milk and slowly combine everything. Now add in the flour mixture into this, a little at a time, and stir.
5. Scoop into your muffin tin and bake for 15 minutes.
6. After baking, cool on a rack for 20 minutes. When cool, take a knife and cut out a circle in the middle of each bun. There should be a little ditch in the bun, but don’t scoop all the way to the bottom. Pour in coconut icing* and sprinkle some crushed chocolate chips on top. ENJOY!
*Mix powdered sugar, coconut oil, and coconut flakes together until smooth.
2. Mix the coconut milk and apple cider vinegar - set aside to curdle.
3. In a separate bowl, combine the flour, cocoa, baking power, baking soda and sea salt. Set aside.
4. In another bowl, stir together the agave, oil, applesauce and vanilla - gradually mix in the sugar until everything is smooth. Pour in the curdled coconut milk and slowly combine everything. Now add in the flour mixture into this, a little at a time, and stir.
5. Scoop into your muffin tin and bake for 15 minutes.
6. After baking, cool on a rack for 20 minutes. When cool, take a knife and cut out a circle in the middle of each bun. There should be a little ditch in the bun, but don’t scoop all the way to the bottom. Pour in coconut icing* and sprinkle some crushed chocolate chips on top. ENJOY!
*Mix powdered sugar, coconut oil, and coconut flakes together until smooth.
THANK YOU to Marni Fishbain who was my very helpful sous chef in the Fishbain kitchen!
Happy Healthy Tip of the week: Buy local and organic food.
If you want a quick and easy way to jumpstart your healthy lifestyle you should start buying local and organic food. Buying local and organic food increases health benefits due to higher vitamin and nutrient content in the produce that comes from the healthy fertile soils. Also, there’s less impact on the environment when packing and delivering organic and local food. And, you get to support local farmers and local economy. Lastly, the exceptional taste of organic food will inspire you to cook and eat healthier. I do know sometimes, it costs a little more to buy organic but in the long run, it’ll cost you less when it comes to hospital bills in the future.
