Ooosha's Cupcake Diary
History:
The history of the cupcake goes back to the late 18th and early 19th century in the USA and in recent years we have seen a huge cupcake revival on the cooked food scene, so it seemed only fitting to bring that into the raw scene too.. Any raw cake recipe can be turned into cupcakes and you can make them as simple or as complex as you desire. Cupcakes are a fun way to get children involved and interested in raw food. As we are now entering Spring it’s time for outdoor picnics, parties and weddings and cupcakes are a beautiful and versatile accompaniment.
Recipe notes:
You will see in the recipes to follow that I use xylitol as a sweetener. If you prefer not to use xylitol then you can substitute gram for gram a dry sweetener of your choice. If you choose to use a liquid sweetener, then you will need to slightly increase the dry ingredients and decrease the wet ingredients, substituting some of the liquid sweetener for water in the recipe. You will also see that I use agave, a sweetener that I generally try to stay away from these days, however it’s the only liquid sweetener that is clear and does not have a strong taste. You can substitute honey, maple syrup or coconut nectar however, bare in mind, these sweeteners have strong flavours and colours which will alter the recipe. Where you see “nut flour” this means the leftover pulp from making milk (preferably almonds or brazils) , dehydrated and then blended in the vita mix into a flour. Alternatively, you can finely ground soaked and dehydrated nuts into a flour however, this will yield a slightly heavier cake; when you make milk, the fat from the nut comes out into the milk and the remaining “pulp” is fluffy and light.
The history of the cupcake goes back to the late 18th and early 19th century in the USA and in recent years we have seen a huge cupcake revival on the cooked food scene, so it seemed only fitting to bring that into the raw scene too.. Any raw cake recipe can be turned into cupcakes and you can make them as simple or as complex as you desire. Cupcakes are a fun way to get children involved and interested in raw food. As we are now entering Spring it’s time for outdoor picnics, parties and weddings and cupcakes are a beautiful and versatile accompaniment.
Recipe notes:
You will see in the recipes to follow that I use xylitol as a sweetener. If you prefer not to use xylitol then you can substitute gram for gram a dry sweetener of your choice. If you choose to use a liquid sweetener, then you will need to slightly increase the dry ingredients and decrease the wet ingredients, substituting some of the liquid sweetener for water in the recipe. You will also see that I use agave, a sweetener that I generally try to stay away from these days, however it’s the only liquid sweetener that is clear and does not have a strong taste. You can substitute honey, maple syrup or coconut nectar however, bare in mind, these sweeteners have strong flavours and colours which will alter the recipe. Where you see “nut flour” this means the leftover pulp from making milk (preferably almonds or brazils) , dehydrated and then blended in the vita mix into a flour. Alternatively, you can finely ground soaked and dehydrated nuts into a flour however, this will yield a slightly heavier cake; when you make milk, the fat from the nut comes out into the milk and the remaining “pulp” is fluffy and light.
Recipes
Lemongrass Coconut Mango Cupcake
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Chocolate Candied Hazelnut Cupcake
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Red Velvet Cupcake
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Vanilla Strawberry Jam Cupcake
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