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Mesquite Vanilla Cupcakes with Lucuma Coconut Cream Frosting


  Plant based/Vegan

  Gluten free

   Sugar Free


Ingredients: *Makes 8 Cupcakes

2/3 cup Gluten Free flour blend (I used Wellness Warehouse GF Flour Blend)

1/3 cup tapioca flour

5 Tbs mesquite

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp Himalayan salt

1/3 cup soy milk (or other non-dairy milk)

1 tsp apple cider vinegar

1/3 cup date syrup/ coconut nectar or other sweetener of choice

1/3 cup spring water

1/3 cup melted coconut oil

1 tsp vanilla powder or 1/2 tsp vanilla extract

1/2 tsp almond extract

1 can chilled coconut cream

1 tsp vanilla powder

4 Tbs Lucuma

1 Tbs coconut sugar (optional)

Method (Cupcakes):

Preheat oven to 180 degrees Celsius.

Line 8 muffin tins with paper cups or grease lightly to prevent sticking.

Whisk together dry ingredients in a large mixing bowl.

Whisk together soy milk and vinegar in another large mixing bowl. Allow to sit for a few minutes. Stir in additional wet ingredients.

Pour wet mixture into dry mixture and beat with an electric mixer just until combined.

Divide batter evenly into 8 muffin tins (each should be about 2/3 full).

Bake in preheated oven for 12 - 20 minutes. Cool on a wire rack before frosting.

Method (Frosting):

Make sure your coconut cream can is chilled 24 hrs (so leave in fridge for a day & night). Make sure it is coconut cream and not milk. I always buy 2 cans or more of coconut cream in case one can doesn’t form enough cream after chilling in fridge.

Once chilled, scoop the hardened cream mixture into a bowl with a spoon. Discard the water portion or keep in a jar to use as "coconut milk".

Add lucuma, coconut sugar and vanilla. Beat until fluffy and smooth.

Mixture should be thick enough to ice the cupcakes.

Take a Ziploc and cut a small hole on the bottom corner of one side. Scoop icing into bag and push it down to the opening, frosting cupcakes from the outside in.




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