Raw Blueberry Lavender Filled Cupcakes

 
What does one do with an abundance of fresh organic blueberries?  Eat them of course! Well, I had over 8 lbs, so I ate some and then did some dessert creations.  One of which was Blueberry Lavender Filled Cupcakes! 
 
 
I admit, I was sort of torn between cupcakes and blueberry muffins.  So I asked on Facebook, which everyone preferred and the cupcakes ended up winning this time.  For all of you that voted for muffins though, blueberry streusel muffins will happen sometime soon too!
 
 
It had been far too long since I had made raw cupcakes, I looked back on my blog and the last time was February!  So it was about time.  I decided to make filled ones.  Light vanilla lavender cake filled with a sweet jammy blueberry filling and blueberry lavender frosting. 
 
They could not have been more heavenly!  I think these are the best raw cupcakes I have ever made!

Raw Blueberry Lavender Filled Cupcakes
Makes 6

Cake:
1 1/2 cups raw almond meal

3 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
2  tsp pure vanilla extract
1/2 cup young coconut meat
12 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2 Tbsp raw coconut nectar
1/4 cup coconut water or raw almond milk or water
1 Tbsp dried lavender flowers

Frosting:
1 cup raw cashews, soaked 4 hours and drained
1 cup young coconut meat (or additional cashews if unavailable)
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt

2 drops du Terra lavender essential oil (optional)
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

3/4 cup fresh organic blueberries
1 Tbsp
coconut butter
1/4 cup raw coconut oil, warmed to liquid


Filling:
1 cup fresh blueberries
2 medjool dates
1 tsp pure vanilla extract
a pinch sea salt
1 1/2 Tbsp liquefied coconut butter

Combine almond flour, coconut flour, sea salt, in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.  Mix in dried lavender flowers.  Spoon the batter into 6 standard sized foil muffin tins and place on a dehydrator sheet.  Dry for about 16 hours, then remove from the dehydrator and place in the fridge to cool.  Once cool, remove the center of each cupcake cutting about 1 Tbsp sized divet into the center of each (for the filling).  Set aside.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the fridge until the consistency of whipped cream.
To make the filling, combine all ingredients and puree until smooth.  Spoon about 1 Tbsp into the center of each cupcake. 
Place the frosting in a pastry bag and pipe over the cupcakes (or spread it over if you wish), and top with a few blueberries and lavender.  Store in fridge.
 
Print Friendly, PDF & Email
(Visited 57 times, 1 visits today)