Digesting Life: Carolyn’s Cupcakes
satisfy sweet tooth, pack healthy punch

By Carolyn Gilles
The Wholesome Chef

Imagine a cupcake that not only satisfies your sweet tooth and soothes your soul, but also does that while removing toxins from your body, and offers some nutrients and minerals to boot.

Drum roll please … Carolyn’s Coconut Cupcakes.

I’ve used this recipe for many years now and have a fond memory of making several dozen (see picture) for the Green Edge NYC birthday party back in 2007 (on my birthday, too, nonetheless).

I’ve never heard a bad comment about them, and I invite you to try them. The icing is not a traditional icing. It’s made of agar agar (lots of great benefit here) and will need a little TLC to get it just right. Keep an eye out for a vegan dessert (soy margarine and toffuti are not invited) class soon, and I’ll teach you how to make them!

And finally… here’s the recipe:

Carolyn’s Coconut Cupcakes

Ingredients:

1 1/2 cups organic whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup organic coconut flakes
1/3 cup melted coconut oil
3/4 cup organic maple syrup
1 cup organic coconut milk
2 tablespoons organic vanilla extract
1 tablespoon vinegar (white wine or apple cider)

Directions:

1. Preheat oven to 350 degrees F. Place cupcake liners in pan.
2. In a medium-sized bowl, sift and mix flour, baking powder, baking soda and coconut flakes.
3. In a separate, smaller bowl, combine and whisk together oil, maple syrup, vanilla, vinegar and salt.
4. Pour wet mixture into dry mixture and gently fold them together with a rubber spatula until smooth.
5. Fill cupcake liners about half to three-quarters full.
6. Place in oven. Check with a toothpick after 20 minutes. If not done, check every five to 10 minutes until there is no batter on the toothpick.
7. Remove from oven and let cool before icing.

Coconut Cashew Frosting

Ingredients:

28 ounces unsweetened organic coconut milk
1/2 cup agar flakes
pinch of salt
2 teaspoons vanilla
1/2 cup organic maple syrup
2 tablespoons cashew butter

Directions:

1. In a medium saucepan, combine and mix coconut milk and agar flakes. Let sit for at least 10 minutes. Add salt, vanilla and maple syrup.
2. Over medium-high heat, bring coconut mixture to a boil, whisking often and scraping the agar from the sides and bottom of pot with a rubber spatula.
3. Reduce heat to very low and cook partially covered, stirring and scraping often until agar is dissolved (about 15 to 20 minutes).
4. Pour the coconut mixture into a shallow pan and chill until set (about 30 minutes).
5. In a food processor, combine the coconut mixture with cashew butter. Process until smooth and silky.

This column originally appeared on www.thewholesomechef.com/blog.

Carolyn Gilles is sassy enough to balance two careers: chef instructor and owner at The Wholesome Chef and owner and chief small business consultant at Bourbon & Beans. With formal culinary education and business degrees from New York City schools, she brings big-picture thinking back to her home state of Kentucky. You may send her roses and lilies to carolyn@BourbonAndBeans.com.