SAMOA CUPCAKES RECIPE
Makes 12 cupcakes
Gluten, egg, and dairy free

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Date Caramel Sauce:
Ingredients
16 dates, soaked in water for 1 hour
1/2 c. agave nectar or maple syrup
4-5 Tbs coconut oil
7 Tbs water
Pinch of salt
Instructions
De-pit and chop dates into thick chunks.
Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency

Chocolate Cupcakes:
Ingredients
3/4 c. sugar
3/4 c. quinoa flour
1/4 c. brown rice flour
1/4 c. arrowroot
1/4 c. potato starch (not flour)
1/3 c. dutch-processed cocoa powder
2 tsp baking powder
1/4 tsp salt
1/4 tsp xanthan gum
3/4 c. hemp milk
2 Tbs apple cider vinegar
1/3 c. oil
1/2 tsp vanilla
Instructions
Preheat oven to 350 degrees.
Line cupcake pan with muffin liners.
Combine sugar, flours, starches, cocoa powder, baking powder and salt together and whisk until evenly combined.
Add hemp milk and apple cider vinegar together and allow to sit for 5 minutes.
Add oil and vanilla to “buttermilk” mixture (hemp milk and vinegar).
Make a well in the center of the flour mix and add the liquid mix. With a wooden spoon, stir until combined
Place approximately 1/3 c. of batter into each liner. Bake for 20-23 minutes, or until a toothpick comes out clean in the center of cupcake

Buttercream Frosting:
Ingredients
1/2 c. vegan cream cheese (I used Tofutti)
1/2 c. vegan butter (I used Earth Balance)
3-4 c. powdered sugar
Dash of coconut or vanilla extract
1/2 c. toasted coconut
Instructions
With an electric mixer, combine cream cheese and butter.
Slowly add powdered sugar until fully combined, light, and fluffy.
Add extract of choice and blend.
Fold in toasted coconut.
Caramel Coconut:
Ingredients
1 c. toasted coconut (if you cannot find toasted coconut, simple bake shredded coconut on a baking sheet for 10 minutes at 350 degrees)
4 Tbs caramel mixture
Instructions
Stir together until sticky, firm, and well combined.

ASSEMBLE:
Cut out a 1″ circle out of the center of the cupcake. Be sure not to dig too deeply into the capitvity. Pipe caramel mixture into each hole (needs just about 1 Tb) by placing caramel into a Ziploc baggie with one corner cut out.
Pipe frosting onto the top of the cupcake (use same Ziploc piping method).
Top with caramel/coconut mix.
Drizzle with melted chocolate stripes (pipe with a Ziploc and cut a small slit in one corner).
Allow to set in fridge for 5-10 minutes.
  

SAMOA CUPCAKES RECIPE

Makes 12 cupcakes

Gluten, egg, and dairy free


Date Caramel Sauce:

Ingredients

  • 16 dates, soaked in water for 1 hour
  • 1/2 c. agave nectar or maple syrup
  • 4-5 Tbs coconut oil
  • 7 Tbs water
  • Pinch of salt

Instructions

  1. De-pit and chop dates into thick chunks.
  2. Place all of the ingredients into a blender and blend until completely smooth. Takes a good 5 minutes to get the right consistency

Chocolate Cupcakes:

Ingredients

  • 3/4 c. sugar
  • 3/4 c. quinoa flour
  • 1/4 c. brown rice flour
  • 1/4 c. arrowroot
  • 1/4 c. potato starch (not flour)
  • 1/3 c. dutch-processed cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 3/4 c. hemp milk
  • 2 Tbs apple cider vinegar
  • 1/3 c. oil
  • 1/2 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with muffin liners.
  3. Combine sugar, flours, starches, cocoa powder, baking powder and salt together and whisk until evenly combined.
  4. Add hemp milk and apple cider vinegar together and allow to sit for 5 minutes.
  5. Add oil and vanilla to “buttermilk” mixture (hemp milk and vinegar).
  6. Make a well in the center of the flour mix and add the liquid mix. With a wooden spoon, stir until combined
  7. Place approximately 1/3 c. of batter into each liner. Bake for 20-23 minutes, or until a toothpick comes out clean in the center of cupcake

Buttercream Frosting:

Ingredients

  • 1/2 c. vegan cream cheese (I used Tofutti)
  • 1/2 c. vegan butter (I used Earth Balance)
  • 3-4 c. powdered sugar
  • Dash of coconut or vanilla extract
  • 1/2 c. toasted coconut

Instructions

  1. With an electric mixer, combine cream cheese and butter.
  2. Slowly add powdered sugar until fully combined, light, and fluffy.
  3. Add extract of choice and blend.
  4. Fold in toasted coconut.

Caramel Coconut:

Ingredients

  • 1 c. toasted coconut (if you cannot find toasted coconut, simple bake shredded coconut on a baking sheet for 10 minutes at 350 degrees)
  • 4 Tbs caramel mixture

Instructions

Stir together until sticky, firm, and well combined.

ASSEMBLE:

  1. Cut out a 1″ circle out of the center of the cupcake. Be sure not to dig too deeply into the capitvity. Pipe caramel mixture into each hole (needs just about 1 Tb) by placing caramel into a Ziploc baggie with one corner cut out.
  2. Pipe frosting onto the top of the cupcake (use same Ziploc piping method).
  3. Top with caramel/coconut mix.
  4. Drizzle with melted chocolate stripes (pipe with a Ziploc and cut a small slit in one corner).
  5. Allow to set in fridge for 5-10 minutes.
Posted: Sun January 13th, 2013 at 1:17pm
HighRes: view
Tagged: cupcake recipe cupcakes dessert dessert recipe dessert recipes fitblr fitness healthy lifestyle healthy recipe samoa snack vegan vegetarian gluten-free
Notes: 455

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