Raw Boston Cream Pie Cupcakes
Raw Boston Cream Pie Cupcakes
Makes 8
Cake:
2 cups raw sprouted buckwheat flour or raw sprouted quinoa flour
2/3 cup ground flaxseed
1/4 tsp sea salt
2 tsp pure vanilla extract
1 tsp pure almond extract
1 cup young coconut meat
3/4 cup fresh coconut water or filtered water
2 cups young coconut meat
1/4 cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/4 cup plus 1 Tbsp coconut butter, warmed to liquid
Chocolate glaze:
1/4 cup raw coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp raw cacao powder
1/4 cup raw coconut nectar or maple syrup
a pinch sea salt
Combine flour, flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, almond extract coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one). Spoon the batter into 8 standard sized foil muffin tins and place on a dehydrator sheet. Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator. Once cool, slice the domes off of the cupcakes to create a flat top (optional, but it makes them look more like boston cream pie) and cut the cupcakes in half horizontally so you have 2 layers for each. Set aside.
Meanwhile, to make the filling, 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 freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use. Spread about 1 heaping Tbsp frosting over the bottom half of each cupcake and top with the top half.
To make the glaze, whisk together all ingredients until smooth. Drizzle about 2 tsp over each cupcake, letting it run down the sides then repeat when you are done with the others so it is a thicker layer. Then place them in the freezer for about 5 minutes to harden it before enjoying.
4 Comments
oh HELLO! they look delicious!
Thank you :)!
You have perfect timing...today is National Boston Cream Pie Day! I love your cupcake version...they remind me of playing checkers and the "king me!" double stack. These are much more yumful. :)
I didn't even know! I should have waited a day to publish this then lol ;). Thank you!