Mini Raw Vanilla Bean Cupcakes

"Spending time with postive people is like eating a delicious cupcake. It makes you happy and your life seem all the sweeter." 

This mentality has become even more important to me lately, and I am really appreciating those people who have a positive impact on my life and make me want to be  better person just by being around them.  It really does matter who you spend your time with, and if you take a minute to step to the outside for a minute and look at how you are living your life, you will really notice! Life is so much more enjoyable when you don't let negativity get in the way, and life is so much better with cupcakes...

Speaking of cupcakes, I don't know anyone who doesn't like them. If they say they don't they probably do...just sayin' (maybe they are on a diet and can't have them or something).  I decided that cupcakes would be wonderful this weekend, but I didn't want to heat up the oven.  So I made raw cupcakes, which is something I have been wanting to try for a few weeks now. 

I looked at many recipes, and there were lots of chocolate ones, but really, not many vanilla which is the type of cupcake I wanted.  So, I decided to try and make my own recipe hoping it would work.  Luckilly it turned out beautifully.  I love it when that happens!

The reason it was so important to me to make vanilla cupcakes is because I realized that in the two years I have had this blog, I have never made plain vanilla cake.  My blog is called "fragrant vanilla cake" for crying out loud!  It was about time!  

I made the base from almonds and coconut sweetened with a touch of agave nectar and vanilla bean.  It made for a lighter "cake" than I had expected which was a pleasant surprise.  

The frosting was a cashew cream that I often use to decorate my other raw cakes and it is luscious and dreamy! These cupcakes smelled like fragrant vanilla and they were so addictive that I must have eaten at least six in the process of making them.  

As good as regular old cupcakes are, these were even more delicious, dare I say so...and now, I want to try making more variations of them in the future!  For now though, I am glad I decided to finally make some fragrant vanilla cake!

Mini Raw Vanilla Bean Cupcakes
Makes 24


Cake:
2 cups raw almonds
1 3/4 cup finely shredded dried coconut
1/4 tsp sea salt
1/4 cup agave nectar
1 Tbsp coconut oil, melted
seeds of half a vanilla bean (other half reserved for frosting) or 2 tsp pure vanilla extract


Frosting:
1 1/4 cups raw cashew pieces soaked at least 3 hours but preferably soaked overnight
1/2 cup filtered water
2 tablespoons agave nectar
1/2 teaspoon pure vanilla extract and seeds of half a vanilla bean
1/4 cup coconut oil (warmed to liquid)


For the cake, line a 24 hole mini muffin tin with liners.  In a food processor, combine almonds, coconut and sea salt in a food processor and process until finely ground, the consistency of almond flour.  Add agave nectar, coconut oil and vanilla bean and process until smooth, well combined and holding together when squeezed.  If not holding together add a little more coconut oil by the tsp. until it does.  Scoop up the mixture by the rounded Tbsp, and drop into mini muffin tins, pressing into a cupcake shape.  Place in the refrigerator to set, about an hour.  Meanwhile, to make the frosting, combine all ingredients in the food processor and process until smooth.  Place in the fridge for about 1-2 hours until pipeable.  When ready to frost, place the frosting in a pastry bag fitted with a large round tip, and pipe onto cupcakes.