At Nutiva, we are celebrating our 15th birthday! We’re so grateful to our incredible community that has helped us grow. Together we can ensure a vibrant future by revolutionizing the way the world eats! But, no birthday would be complete without cupcakes.
To thank you for your years of endless support, we have created a cupcake recipe made with Nutiva organic superfoods, so you can help us celebrate!
Nutiva Coconut-Vanilla Birthday Cupcakes with Coconut-Vanilla
Let’s bake the cupcakes first!
Ingredients you’ll need:
- ½ c. Nutiva Organic Coconut Flour
- 1 tsp. baking soda
- 1 tsp. apple cider vinegar
- 2 large eggs, room temperature
- ½ c. extra-ripe banana
- 2 tbsp. Nutiva Organic Black Chia Seeds + 6 tbsp. water
- ½ c. Nutiva Coconut Sugar
- 1/3 c. Nutiva Organic Virgin Coconut Oil
- 1 tbsp. + 1 tsp. vanilla extract
Baking with coconut flour can be tricky.
It absorbs fats and liquids more than other flours you might bake with, so the trick is to uncover how to either use the appropriate amount of eggs or the appropriate substitutes.
We chose to find a combination that included both.
Chia seeds gel together and work as an egg substitute.
The same is true for very ripened bananas.
Nutiva Chia Seed + Very Ripe Banana = Egg Replacement
And when the two are mixed together on high with a hand blender, a “super” egg replacement forms.
That said, we still think a little egg goes a long way when baking with coconut flour.
- Preheat oven to 350 degrees.
- Line a standard cupcake pan with 9 paper muffin cups.
- In a small bowl, mix together the Chia Seeds and water. Set the mixture aside to “gel.”
- In a mixing bowl (we used the bowl that goes with the KitchenAid mixer), add together all dry ingredients and stir together by hand.
- In a separate bowl, mix together the gelled Chia Seeds and banana with a hand mixer on high for about 3 minutes (or until completely mixed together and thickened).
- Place Chia Seed + Banana mixture, along with the rest of the wet ingredients to your dry ingredients and blend together until completely mixed (you may need to stop the mixer once to scrape down the sides).
- Fill the cupcake cups about ¾ full.
- Place cupcake pan in the oven and bake for about 30-32 minutes.
- Allow to cool, and then add frosting (see recipe below).
All great cupcakes need a frosting!
1 tbsp. vanilla extract
1/8 c. water
Have you ever heard of a frosting that didn’t use white, powdered sugar? And did you know that you can take coconut sugar and powder it yourself to have the same effect?
It’s a very simple process that requires little more than a small blender and sifter.
The end result is clearly a superior form of the traditional white, powdered sugar.
Beyond that main step, you’ll only need 2 more things to make this frosting perfect.
The first is shortening.
The second is a mixing bowl that has been in the freezer for 15-30 minutes prior to mixing together the frosting ingredients.
Don’t be afraid when at first your frosting looks like this.
Trust us, in the end, perfection wins!
- Place your mixing bowl in the freezer for 15-30 minutes.
- Grind the coconut sugar into a powder, ½ c. at a time (this will help ensure that it cuts down to the best powder form).
- Once all the coconut sugar has been made into a powder, place it in a sifter and sift through one time.
- Add all ingredients, except for the water, to your mixing bowl pulled from the freezer.
- Beat on high for 3 minutes. Scrape down sides and add the water.
- Beat on high for another 3 minutes or until your “whipped” blend emerges.
Once the frosting is done, you can frost your cupcakes and add shredded coconut (if desired).
Since this is a birthday, there were candles – many candles!
Thank you for helping us revolutionize the way the world eats.
Cheers to the next 15 years!