Vegan cupcakes made with juicing pulp

Happy Friday everyone! Today was day 5 for me on Crazy Sexy Diet. Now, as some of you know, this isn’t a diet per say, it’s more of a cleanse. I’ve omitted alcohol, sugar and gluten for a few weeks to give my body and digestive system a bit of a break. Aside from my normal wholesome vegan meals I’ve been incorporating tons of juicing and green monster smoothies as well, and I’ve really been feeling wonderful. I think I owe that mostly to the omitted sugar and alcohol. ;) The reason I started this cleanse was because I’ve had a really hard time sleeping lately. I try to listen to my body as much as possible and when something is amiss, it’s like a ding ding ding wakeup call for me to figure out what’s up and FIX it. This cleanse has helped me a little bit so far and I’m hoping the results will keep improving as I go along.

Even though I haven’t been eating sugar, I needed to come up with a yummy sweet dish to bring to my friend’s party tomorrow. Since I just picked up a copy of Vegan Cupcakes Take Over the World, I decided to make some! I flipped through the book and gained a ton of inspiration. But the recipe I came up with ended up being my own, since I made so many tweaks, so my conscience is freed up to share it with you here! PLUS, I incorporated leftover juicing pulp into my recipe! When the party guests bite into these sweet little morsels tomorrow they will be getting a hefty does of fruits and veggies to go along. (hehe…i’m sneaky like that)

The framework recipe that I used was the Basic Chocolate Cupcake recipe. But like I said, I made several alterations. I call these little gems…

Vegan Choco Coco Cups… 
These are vegan chocolate cupcakes made with juicing pulp and topped with coconut infused frosting and toasted coconut flakes. Mmmmmm :) Btw they are NOT Crazy Sexy Diet friendly but they sure are a great way to get some veggies into a dessert!


Ingredients:
1 1/4c. unsweetened almond milk
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
2 tsp vanilla extract
1/3 cup coconut oil
1 cup whole wheat pastry flour
3/4 c. natural cane sugar
1/2 c. cocoa powder
1/2 cup vegan chocolate chips
1/2 tsp. baking powder
1 tsp baking soda
pinch salt
1/2 tsp. cinnamon
1 c. juicing pulp (I used beet and apple, you could also incorporate carrot, zucchini anything else that isn’t too bitter)

Frosting:
1/2 c. earth balance margarine
1/4 cup all natural vegetable shortening
1/4 c. coconut oil
3 tsp. coconut extract
1/2 tsp. vanilla extract
3 c. confectioners sugar
1/4 c. unsweetened coconut flakes
**Toasted coconut flakes for topping
Preheat oven to 350 degrees and line muffins trays.

1. Make your juicing pulp, if you haven’t got some already that is. I juiced up 2 large beets and several small apples for this batch of cupcakes.

2. I ran my pulp through the juicer TWICE to make sure it was finely grated. Afterwards, sift through and pick out any large chunks of beet or apple that didn’t get completely pulverized. Set this aside for now. 
3. In a large bowl, combine almond milk, apple cider vinegar and lemon juice. Whisk together until foamy. **I used my Kitchen Aid mixer for this entire operation by the way.**
4. Melt coconut oil in stovetop pan or microwave. Add coconut oil, sugar and vanilla extract to almond milk and whisk again.
5. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Stir to incorporate. Add the dry ingredients to the wet ingredient slowly and mix together until lumps disappear. 
6. Next, you’re ready for your juicing pulp. I added half of the pulp at a time and set my mixer on the low setting. Whisk until thoroughly combined.
See how pretty this batter turns out? My initial thought was that I would have red velvet chocolate cupcakes, but alas, I was disappointed. There is too much cocoa in this recipe for the beet color to truly shine through. However, if you omit or drastically decrease the amount of cocoa, I’m sure you would get a red velvet lookin’ cake.
7. Fold in chocolate chips by hand. 
8. Pour batter into muffin liners, leave just a 1/4 in. from the top. Bake for 17-20 min for mini muffins, or about 25 minutes for whole-sized muffins. 
9. For icing, combine coconut oil (solid, room temperature), vegetable shortening, and Earth Balance in electric mixer bowl. Beat until light and fluffy. 
10. Add extracts and confectioners sugar. Beat until combined thoroughly (about 5 minutes). 
11. Scoop icing into large plastic baggie or pastry bag. Pipe onto cupcakes, after they have cooled. 
12. Top cupcakes with toasted coconut for garnish. If toasting coconut yourself, keep a very close eye on it in the oven because it will burn up rather quickly if you get distracted ;)
These vegan cupcakes were tested and approved by my family and friends so be assured that they are absolutely delish and moderately healthy ;) 
Here’s what I noshed on today:
A delicious sweet potato topped with raw cashew butter and unsweetened coconut flakes, served with brown rice and sauteed beet greens with garlic and grape tomatoes. Yumm! Also had to get some juicing in…
My favorite tasting juice recipe that I’ve made all week. Seriously. 1 cup fresh pineapple, 5 lg. leaves of romaine lettuce, 1 red pear, 4 lg. carrots, sprinkled with cinnamon. Mmmm mmm good.
Well the weekend is here. Time for me to get some beauty sleep. Nighty, night!
~*~Peace, Love & Veggies 

5 comments

  1. tan says:

    Holy mama!!! those look so amazing!!!How brillant to incorporate the juicing pulp.Awesome.Those will be so tasty and people will be blown away that they are vegan.So smart…it's all that juicing:)

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