Bahamas Inspired Vegan Cupcakes.

Many of you may watch "Cupcake Wars".  I watched the show a few times and happened to watch a season in which a Vegan Cupcake won the competition!  Vegans are making their mark in the culinary world...watch out!

There are many great recipes for Vegan cupcakes, but I came up with this one recently and fell in love with it (once I finally got it right!).

My inspiration? I went to the Bahamas on an all-expense paid trip (yea, AWESOME!) and the food was absolutely amazing (and very accomodating to those of us who are particular in the sort of food in which we fuel ourselves). If you have a sweet tooth and want to remain sweet to animals and the environment, check these out!  (warning...this recipe is like Viagara for the taste buds!!!!)

Not only do these taste AMAZING, they have awesome health benefits from the coconut oil to the herbal detox tea added.  Good for the heart, the kidneys, and the liver.  Perhaps it should be dubbed the perfect hangover cupcke cure?  Try them and let me know what'cha think!

Detox Vegan Cupcakes with Cinnamon Coconut Ganache

(I know...that's a mouthful of a name, but your mouth will be full once you try them!)

Ingredients for the Cupcakes

• 1 1/2 cups whole wheat pastry flour.
• 4 tbsp ground flax seed or ground chia seed.
• 3/4 cups Stevia.
• 3/4 cup organic cocoa.
• 1 1/2 tsp baking soda.
• 1 1/2 tsp baking powder.
• 1 tsp ground Mediterranean sea salt.
• 1 cup coconut milk.
• 1/4 cup organic unsweetened applesauce.
• 1/2 cup canola oil.
• 1/2 tsp almond or french vanilla extract.
• 1 cup Arbonne Detox Tea (or any other herbal tea variety).

Coconut Ganache Ingredients:

• 1/2 cup coconut oil.
• 1 Tbs ground cinnamon.
• 1/2 cup organic powdered sugar.
• 1/4 cup + 2 tbsp original coconut milk.

What's Next?

1.  Preheat your oven to 350 degrees.

2.  Stir together the flour, flaxseed, Stevia, cocoa, baking powder, baking soda, and salt.  Whisk (or mix using a hand mixer on low) the coconut milk, applesauce, canola oil, and almond extract until creamy and smooth in texture.

3.  Slowly pour in the hot tea and whisk until consistency is smooth and uniform.

4.  Line a mini cupcake baking pan with cups and spray lightly with baking spray.  Pour in the batter about 3/4 full in the cups.

5.  Bake for about 12 minutes. 

6.  Once you take the pan out, let the cupcakes cool thoroughly before frosting (coconut oil responds to high heat and will melt too rapidly).

7. For the ganache, microwave (or stove-cook on high) the coconut oil for 10-20 seconds to get it soft enough to be able to whisk out the lumps (you don't want it to be completely liquified).  

8.  Whisk in the powdered sugar and coconut milk until smooth.  Separate into smaller bowls to add food coloring if you want. I use blended blueberries for blue food color and blended pomegranate for red food color.  I never use the artificial coloring... Ew.

9. Spread a small amount of coconut ganache on each cupcake and then sprinkle with the flaked coconut.  I also like to add spiced pecans or other nuts or finely chopped fruits on top to make it look pretty! 

ENJOY!!!