Friday, April 27, 2012

Coconut Cashew Cupcakes with Lilac Blossoms

serves 2 ~ $1.98 per serving
  • cashew cream
  • 1/2 cup cashews ($1.00)
  • 1 tablespoon agave ($.20)
  • 1/2 teaspoon salt
  • 1/4 cup water
  • cupcakes
  • 1/2 cup cashews ($1.00)
  • 1/2 cup raisins ($.75)
  • 1/2 cup mature coconut (flaked or chunks) ($1.00)
  • coconut flakes
  • lilac blossoms

Lilacs have always been my favorite flower, and while some think they're overpowering, I LOVE how they smell. I bring arm loads in, in the spring. I even planned my wedding for when the lilacs are in bloom here. So, I was thrilled to discover my favorite flower is edible. And they taste just a bit like they smell.

When using edible flowers, make sure you know what you're picking and that it's nontoxic. Also make sure they haven't been exposed to any contaminants, such as pesticides, etc.

First, make the cashew cream. In a small bullet type blender, puree the cashews, agave, salt, and water until very smooth and creamy. This can take several minutes. Cover and store in the refrigerator until needed.

For the cupcakes, in a food processor fitted with an "S" blade, process the cashews, raisins, and coconut until the mixture starts to stick together. Put about a 1/4 cup of the mix into cupcake liners, and press into shape.

Spoon a small amount of cashew cream over the top, add a mound of coconut flakes, and garnish with individual lilac blooms.
nutritional information:       calories: 368      fat: 22 gr      carbs: 47 gr      protein: 13 gr


  1. That almost looks too good to eat! But I definitely would.

    I don't have any lilacs and I don't want to buy any because they probably won't be organically grown. But I'll try this with roses.

  2. So pretty, sounds yummy.. gonna give it a go.
    Thank you for sharing.((:

  3. Your foods are amazing and pretty! yum!

  4. So beautiful! Perfect for a birthday or wedding celebration.

  5. Wow this is so lovely. I would like to serve this on b,day party :)



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