Cupcakes rawk!

For those of you who are tired of my raw cupcakes posts, here's a heads up that there's more to come. My hubby thinks I should be sick of them by now, but even after scarfing down way more than my share, I haven't had one belly ache.

In fact, my tummy just keeps craving more. They're a habit I'm not willing to break, and I am not alone. Just consider all the sites dedicated to this cupful of deliciousness.

Speaking of cupcake websites, I was excited to find my rawtess cupcakes featured this week on the Cupcakes Take the Cake blog. It was an honor to be recognized by these cupcake bloggers, who have made an appearance on Martha (maybe I'll get my chance, too, someday).

If you're already a cupcake fan, you are definitely familiar with Isa Chandra Moskowitz and Terry Hope Romero's "Vegan Cupcakes Take Over the World." Actually, how could you not know about this cupcake extravaganza of a book if you've been reading my latest posts?

Now, I have to admit that I have baked quite a few recipes from this collection, but now I've got a little out of control rawifying many of them. You see, I already made a raw version of the well-known S'mores Cupcake, and today I tackled six more mini masterpieces, which I'll be sharing with you in upcoming posts.

To start, here is a basic raw vanilla cupcake with whipped vanilla icing and multi-colored sprinkles (you may remember them from my donuts). Simple, yet scrumptious, who could resist this pretty in pink treat?

Now, if you are looking for something more elaborate, stay tuned for more cupcake fun. Here are the other naked cakes (so that's what has been hiding underneath all that icing). Don't worry; I didn't really bake them. I just got a kick out of taking a pic in the oven :-)

Please sir, I want s'more

Even if you've never seen "Oliver," you're probably familiar with that line (except I modified it a bit to suit my own blogging needs). In the play, the title character was referring to more soup for his empty bowl, but I'm sure he'd much rather have this treat.

I remember watching the movie version one New Year's Eve with my childhood friend Stacey, as we struggled to stay awake until midnight. I was just thinking of her the other day when she sent me an e-mail, complete with pics of her kids in their Halloween costumes.

Flashback to twenty-some years ago, and we were the ones running from house to house, dressed as Glinda the Good Witch and Little Orphan Annie (I was so jealous of her red replica dress and locket). In fact, we probably modeled our first Halloween costumes side-by-side, as we were neighbors from birth.

It wasn't long before my mom started babysitting her and we became attached at the hip (you should've seen the picture of our first day of preschool; we were both holding hands in tears). She was the one I mentioned in a post a while back about the time we swiped a bunch of candy from my grandfather's house, unwrapped all of it, mushed it up in a bowl and got caught eating our secret recipe with a big wooden spoon.

Now, don't get me wrong; my mom did feed us. She was the one who gave us some of our first lessons in baking (Stacey makes some mean brownies) and taught us how to make s'mores (we used to pretend we were camping out in the backyard, although I don't think we ever lasted the whole night. That bug-zapper gave me the creeps).

Speaking of s'mores, Penni Shelton of Real Food Tulsa recently posted Matthew Kenney's rawified take on these campfire treats. One look at the ooey gooey photo and I just had to have one for myself.

But, since I'm still on a cupcake kick (they're so addicting), I opted to make one in true Moskowitz and Romero style, with the exception of the baking part. Vegan cupcakes have taken over my world, and now I'm going to have one of their s'more cupcakes in the raw (there is something naughty sounding about that).

I made the cupcakes out of almonds and cashews, hollowed out their centers and filled them with raw whipped cream encased in chocolate. Then, I topped them off with more "cake," chocolate, cream, and you guessed it, more chocolate. Yum! Can I please have s'more?

The best of both worlds

For those of you who are still undecided about my two candidates (although only one of them actually contains dates), here is a compromise in the form of a raw yellow cream-filled cupcake with chocolate frosting. The two flavors are combined into one. Wouldn't it be nice if we could just all get along?

Anyway, I'm not going to let anything get my spirits down today. It's time to celebrate, but probably not for the same reason you are thinking. While many Americans will be sharing in the victory of their favorite candidate (don't forget to get out and vote; I already did), I'll be indulging in this cupcake in recognition of one full year of blogging.

Yes, that's right. It's my blog's 1-year anniversary, so whip up a few raw cupcakes in your kitchen and celebrate with me. You deserve it.

Thanks for inspiring me to keep this blog afloat. Without readers, these words would just be lost in cyberspace. You bring this text to life. I appreciate each and every one of you :-)

On a side note, I'm excited to announce that I've been invited to participate in a virtual book tour. My stop is scheduled a month from now. Stay tuned for more information.

But before I conclude this post, here is the recipe many of you requested. Sorry about the lack of measurements, but that's how I unbake in my raw kitchen. I guess you can say it's authentic that way.


Rawtess Cupcakes
2 cups nut flour
1/2 cup cocoa powder
1/4-1/2 cup date paste or leftover raw caramel
2-4 Tbsp. coconut milk
generous drizzles of agave nectar, to taste
1/2 tsp. vanilla
dash of sea salt
*a batch of raw whipped icing
*quick and easy chocolate icing

In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I like using finely ground almonds, mixed with a little hazelnut and Brazil nut pulp), cocoa powder (use the raw cocoa powder if you can get it, which is not the same thing as just grinding up some cacao nibs) and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the date paste or raw caramel (I happened to have some leftover after making these raw caramel apples; usually its the other way around), 2 Tbsp. of the coconut milk (although any thickened nut milk will do; I bet Brazil nut milk would be lovely in this) and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the date paste and coconut milk as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into 3 sections to make life-size cupcakes (these are not the one-bite mini muffin kind), and remove a few pinches of dough from each one. Form the three sections into cupcake shapes, leaving a melon ball size valley in the center. Fill the cupcakes with raw whipped icing and top them of with the excess dough. Carefully blend in the seams.

Ice the cupcakes with a quick and easy chocolate icing (agave thickened with cocoa powder to reach the desired consistency). Allow to set in your refrigerator. Then, pipe a swirl across the top with more of the whipped icing (you can use a squeeze bottle or cut a hole in a Ziploc bag, if you don't own piping bags and tips). Enjoy every last bite :-)

Tweaking the Trawkie

Now you can't make these particular cupcakes without mentioning its spongy friend. Although my son has never indulged in this retro lunchbox treat, I have to admit that I've definitely eaten my share (prior to going raw, of course).

Thanks to Jennifer Schmoo's Vegan Lunchbox blog and book of the same name, these beloved cream-filled cakes are baking up in kitchens across America, as she provides a slightly fresher approach to packing a lunch. I just love the fun she puts into each and everyone of her creations.

I can totally relate, so I just had to pay tribute to one of her veganized treats. Here is a rawified version of her vegan Twinkie.

Now, I have to warn you that this was a last minute decision; I didn't plan it out at all. As a result, these cakes could use a little tweaking to improve their color and texture, although I thought they turned out better than expected.

To make the cake, I used a combination of finely ground almonds, golden flax, coconut flakes, sesame seeds, lucuma, golden raisin paste (same concept as making date paste, but using golden raisins to help replicate the traditional snack cake's golden color), agave, vanilla and sea salt. I adjusted the amounts as I mixed up the batter.

Unfortunately, the skin on the almonds left some darker specks throughout the final product, which could not be removed this far into the process (if I had time, I would've peeled them first; sometimes patience pays off). Next time, I'll substitute ground cashews for the almonds. Duh, I guess I should've consulted my Trawfoil recipe first.

Anyway, please try to overlook this flaw, as you participate in my last practice election before the big day (I already encouraged you to take part in the Veggie Awards and pick your favorite Raw Fu pic). This is your chance to vote in the category of unbaked good. Will it be the Rawtess Cupcake or the Trawkie? You decide who takes the cake :-)

Fauxtess Gone Raw

I'm actually posting these gems a couple days sooner than expected, but I just couldn't help myself. They're just so gosh darn cute.

It reminds me of a conversation I had yesterday with one of the moms at my work (I'm employed at a local pediatrician's office). She said God gives little kids adorable faces to make it easier to forgive them when they do something bad. Their expressions are meant to be irresistible.

Just like these babies, one of my favorite treats of all. You've probably figured that out already, if you've been reading my posts lately.

I even incorporated a layer of daisy-topped cupcakes into my wedding cake design when I got married 7 years ago. Although some people may have found it to be tacky at the time, I considered it to be fashion forward, as many others have followed suit since then.

Cupcakes are all the rage. Crowds line up early in the a.m. to purchase them from the Magnolia Bakery in New York, cupcake bloggers host get-togethers to sample each others small masterpieces while decked out in their best cupcake garb, Babycakes serves them up allergen-free with a guest spot on Martha and the dynamic vegan duo (Isa Chandra Moskowitz and Terry Hope Romero) put out an entire book dedicated to "75 dairy-free recipes for cupcakes that rule" (you may of heard of their ever so popular "Vegan Cupcakes Take Over the World").

Inspired by it all and unwilling to give up my cupcake desire, I've been mimicking these childhood obsessions, minus the baking process, in my own kitchen. And with a special occasion right around the corner, I decided now would be the perfect time to freshen up and rawify this classic.

Isa Chandra Moskowitz took the first step by veganizing this snack cake in "Vegan With A Vengeance," where she admits, "If I could eat one cupcake for the rest of my life, well, first I would wonder what I did to deserve such punishment, and then I would choose these. And I think I know someone that would agree with me - the entire country of America. These are my take on those cream-filled chocolate cupcakes with the swirls on top whose name shall not be mentioned."

And she did stick to her word, happily renaming them "fauxtess cupcakes," which have now gone raw in my kitchen. It doesn't get better than this.

Just like Isa, I had hoped to have a partner in crime to help me finish the job, but unfortunately, Rawbin couldn't get here in time to take part in the unbaking process. At least she stopped by for a quick visit and to pick up a raw fudgy cream-filled cupcake to go. She said I was "the hostess with the mostest" :-)

Halloween has finally arrived

Today is my last Halloween post, mainly due to the fact that it is Halloween, not to mention how I've overloaded all of you with treats in the past couple weeks. You must be trick-or-treated out.

But wouldn't you know, my son still wants to go out and show off his costume (he is Rodan from Godzilla, although he understands when the other kids think he's just any other pterodactyl) in my mom and dad's neighborhood. Therefore, we'll still be chilling (literally; it's cold out there) and going door to door with the other little ghosts, goblins and whatever is popular this season (someone told me Iron Man is the man this year, but I have yet to see one).

Before we head out this evening, I wanted to give you a recipe requested by one of my readers. Lena had been searching for some of my recipes, although I hadn't posted them all. Since she commented on the witch cupcake post (and you'll probably have some leftover pumpkins after tonight. Check out the pumpkin Jacob designed and carved himself; it's Rodan, of course), I thought it only fitting that I offer up this Pumpkin Spice Cupcake recipe. Here you go:


Raw Pumpkin Spice Cupcakes
2 cups nut flour
1/4 cup coconut flakes
1/4-1/2 cup raw pumpkin puree
1/4-1/2 cup date paste
generous drizzles of agave, to taste
1/2 tsp. vanilla
pumpkin pie spice, to taste
dash of sea salt

In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I find that adding some fresh nuts to the nut pulp makes it taste better, while the nut pulp provides a lighter texture), coconut flakes, pumpkin pie spice and sea salt. Stir with a whisk or use an electric mixer.

Next, add about 1/4 cup of the pumpkin puree (just blend raw pumpkin chunks in a high-speed blender. Believe me; you'll need a powerful model to do the job, unless you use the "guts" instead of the flesh), 1/4 cup of the date paste and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the pumpkin puree and date paste as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires "baking" in a dehydrator (although you could if you desire).

Divide the batter into 3 or 4 equal amounts and gently mold into cupcake shapes (use a tender touch as if you are making vegan meatballs; you want your cupcakes to have a bit of a crumb effect). Top with your favorite raw icing (I like this one on the Sunny Raw Kitchen blog) and whatever decoration you can imagine or have on hand. Chill in your fridge until ready to eat.

Happy Halloween!

Gift exchange

As you already know, I gave Rawbin one of my raw caramel apples. In return, she gave me these yummy pieces of rawlicious fudge, as well as some fresh kale, cilantro and green beans (somehow I got the better end of the deal). Thanks Rawbin :-)

Anyway, I thought it would be fun to make this an interactive post. I can't recall exactly what she put in these two flavors, so I thought my readers might want to guess. Then, after we've had our fun, maybe Rawbin herself will post the ingredients. That is, if she is willing to share ...