{recipe} Coconut Cupcake Filled with Mango Jam Topped with Coconut Lemongrass Frosting

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in Raw Food Recipe

This raw cupcake recipe comes to us from Amy Levin.

Coconut Cupcake Filled with Mango Jam Topped with Coconut Lemongrass Frosting

Makes 7 large or 14 mini cupcakes
180g – Coconut desiccated
180g – Nut flour
1/2 – Vanilla pod, scraped and empty pod reserved
50g – Agave
50g – Water

150g Dried mango
1/2 c Fresh orange juice
Water, as needed to cover the mango

300g Cashews -soaked and rinsed
6 drops, Lemongrass essential oil (can be substituted with orange essential oil)
75g Water
30g Lemon juice
50g agave
175g Xylitol* or coconut sugar – powdered
200g Coconut oil – melted
1/4 – 1/2 tsp Ground turmeric (colour of powders vary, start with 1/4 tsp)

[Note from Uncooking 101: It is advisable to pay attention to your body when using Xylitol - some users experience adverse digestive effects. Also, keep it away from your dogs - it is highly toxic for them.]

Pulse all dry ingredients in the food processor. Add the agave and water through the feed hole while the machine is running. Once incorporated, about 5 seconds, turn the machine off and test the dough by squeezing a small handful into a ball. If it holds but is still slightly dry, this is perfect as this will result in a lighter dough. Also, bear in mind that you will be adding jam to it, so this will moisten the cake further. Line a cupcake mould of your choice with cupcake papers or cling film and fill 3/4 with the dough. Once full, use your thumb and forefinger to make a hole in the center. Put to one side while you make the jam.

Sieve the mango from the soaking liquid. Reserve the flavourful soak liquid to add to smoothies or mix with sparkling water for a refreshing Spring time drink. In a food processor, pulse the mango until it’s still chunky, but thickened. Sometimes large pieces of mango get stuck to the side of the processor bowl, so stop mixing half way through and scrape the bowl down. Once all is combined, scoop a teaspoon at a time of jam inside the hole you made in the cake. Store jam in a sterile jar where it will keep 2 weeks in the fridge.

I suggest making this first as it needs time to set. Combine first 5 ingredients in the vita mix and blend on high speed, using the tamper stick to keep things moving. This will be a very thick mixture and you want it thick like this. Once smooth, transfer to a food processor and add remaining ingredients, pulsing to combine. Transfer to a mixing bowl or storage container and put in the fridge to cool and thicken, about 2 hours. Once thickened, and you have filled the cupcake with jam, use a pastry bag to pipe frosting on top of the cupcake.


PLEASE TAKE NOTE! We were psyched when Amy Levin agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Amy’ recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Amy and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!


ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the cupcakes in some way! :)

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