Tag Archives: blueberry

Berry-Filled Banana Cupcakes with Lemon Coconut Frosting

I want you to just take a few, solid seconds and check out that cupcake. Do you see that deeply colored, glistening berry center? The creamy cashew frosting flecked with dates and lemon zest that covers the rounded surface of the cake, with its wafting aromas of banana and vanilla, are enticing. Food like this you can write for hours about. It’s inspiring, beautiful, drool-inducing recipes like this that really motivate me to keep this food blog up.

Two of my friends celebrated their birthdays at a dinner last night, and I was lucky enough to be asked to make cupcakes for the shindig. It is times like these where I find that I try to get the most creative, it’s a whole ‘nother ball game when you’re baking for other people than for you and the ones that are around more often. Although, cupcake recipes with fillings are just a tad more time-consuming, it’s almost always worth it, and in this case it is TOTALLY worth it.

One Year Ago: Steamed & Grilled Lemony Artichokes

Berry-Filled Banana Cupcakes with Lemon Coconut Frosting
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 22
 
Deliciously moist banana cake filled with sweet berries and topped off by a creamy cashew-based, lemon coconut frosting.
Ingredients
  • 2 Cups Raw Cashews, Soaked for 2+ hours
  • ½ Cup Water
  • 3 Tbsp. Coconut Oil
  • 5 Dates, Pitted
  • 2 Tbsp. Fresh Lemon Juice
  • ½ tsp. Lemon Zest
  • 1 Cup Strawberries, Without Stems and Diced
  • 1 Cup Blueberries
  • 3 Tbsp. Organic Sugar
  • 1 tsp. Arrowroot Powder
  • 3 Cups Unbleached All-Purpose Flour
  • 1½ Cups Organic Sugar
  • 2 tsp. Baking Soda
  • ½ tsp. Salt
  • 1½ Cup Ice-cold water
  • 1 Cup Mashed Banana
  • 2 Tbsp. White Vinegar
  • 2 tsp. Vanilla Extract
  • Optional: Additional Blueberries and lemon zest for garnish
Instructions
  1. Place the cashews, ½ cup water, coconut oil, dates, lemon juice, and lemon zest into a food processor or high-power blender. Puree until the mixture is completely smooth, then place it into the refrigerator for it to firm up (this will be your frosting).
  2. Next, take the strawberries, blueberries, and the 3 tbsp. of sugar, place them into a small bowl and mash them together until the mixture is still chunky, but has small pieces.
  3. Pour the berry mixture into a small pan over medium heat, add the arrowroot powder immediately and stir it in until it is dissolved. Bring the filling to a simmer and reduce the heat to low-medium, simmer for 5 minutes.
  4. Take the pan off of the heat, pour the berry filling into a bowl and refrigerate it.
  5. Preheat the oven to 350°F and get 22-24 cupcake liners ready in their pans. In a large bowl, sift together the AP flour, 1½ cups sugar, baking soda and salt.
  6. Using a smaller bowl, beat together the water, banana, vinegar and vanilla extract. Fold the wet mixture into the dry, and stir until there are no clumps left and the batter is smooth.
  7. Fill each cupcake liner roughly ¾ of the way full and bake for 19-22 minutes, testing with a toothpick in the middle of the cupcake to see if it draws clean.
  8. Place the cupcakes on a cooling rack (or into the refrigerator to speed up the process), until they are no longer warm. Using an apple corer, take an 1"-1¼" of cupcake out of each center.
  9. Fill each center with the berry filling until it reaches the top of the cupcake. Once you are finished with that, using a piping bag, pipe the cashew frosting onto the cupcakes using approx. 1½-2 Tbsp. for each one.
  10. Top with a couple of blueberries and lemon zest, and serve!

Even though everyone was full from dinner, I’m happy to report that 95% of the cupcakes were eaten (a couple were taken home) and I received only positive feedback on them. These cupcakes ended up super moist, and almost like something that you could eat for breakfast. Try them out and let me know what you think!

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Berrylove: Blueberry Yogurt Pierogi

It seems as though it has been forever since my first (and most recent) cooking video. Finally, I have another one for you and may I just say that the recipe is delicious and the video is super helpful. I’m starting a new series called, “Even You Can Make It”; and in each video I have someone who has little-to-no cooking experience, usually isn’t vegan or vegetarian and wants to learn a little bit about making food.

For the first episode, I have my sister Katie join me for a dish that brings us back to our childhood, blueberry pierogi. Pierogi may seem a little intimidating at first, but after watching this video you’ll come to see that they are actually very easy to make. This dish is great as a dessert or sweet snack, and is fun to make into a group activity; get the whole family involved in this one!


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Berrylove: Berry Chia Pudding

How do I love berries? Let me count the ways.. They are absolutely gorgeous, they taste amazing, most of them are very low in sugar, high in antioxidants and are super versatile. In this case, I’ve used strawberries and blueberries, both of which have a lot of vitamin C. The vitamins and minerals from blueberries aid in digestion, and can also help brain function. Whole, raw, fruits and vegetables have so much to offer! But, there is a reason I’m getting into all of this (besides this recipe), the theme for this month’s bloghop is #berrylove!

I’ve gone super simple with this recipe. It’s raw, refreshing, filling and really couldn’t be easier to make. Unlike my usual chia seed puddings which have cacao, banana or peanut butter in them; this berry-filled pudding is reminiscent of a light jelly or jam, or even berry preserves. So, you could definitely get away with using this as a spread or topping to oatmeal and store it in an airtight container in the refrigerator for 2 weeks.

I do have to say that there is one hard thing about making chia seed puddings, the waiting part. Simply waiting an hour or so before eating can be torturous at times; your best bet is to make this right before bed and eat it right up in the morning.
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Greenslove: Speckled Strawberry Smoothie

It’s a new month, so this means a new and awesome bloghop theme! I’m just glad that my schedule allows me to host these, it’s so much fun to see new blogs and the super creative ideas that come from all of them. Greens are the theme for this month and boy am I ready for them! After all of the chocolate last month, greens are the perfect thing; there’s enough of them to where I know it won’t possibly get old.

I just feel like it wouldn’t be right for me to start off a month of #greenslove without doing a smoothie, mostly because they have become my go-to breakfast 4-5 days out of the week. This one was one of the prettier smoothies that I’ve made that involved greens; usually they end up an odd brownish or olive green color (which personally, I love). But, this one became speckled with chia seeds and the skins of gorgeous blueberries, while maintaining a pretty taupe base from the mixture of strawberries and ripe bananas.


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