Fairy Cupcake
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Base Crust
  • 10 Soaked Figs
  • 1 cup Pumpkin Seeds
  • 3 TBSP Linseeds
  • 1 TBSP Maple Syrup
  • 1 TBSP Almond or Cashew Butter
  • 1 tsp Carob Powder
Vanilla Cheesecake
  • 1 Small Banana
  • 1 cup Cashews, soaked overnight
  • ¼ cup Maple Syrup
  • 2 TBSP Coconut Oil
  • 1 tsp Vanilla Bean
Raspberry and Coconut Rough
  • 1⅓ cup Raspberries
  • 1 cup Desiccated Coconut
  • 1 cup Extra Desiccated Coconut
  • 3 TBSP Coconut Oil
  • 3 TBSP Maple Syrup
  • 1 tsp Vanilla Extract
Strawberry Cheesecake
  • 250 g Strawberries, chopped
  • 1 Small Banana
  • 1 cup Cashews, soaked overnight
  • ⅛ cup Maple Syrup
  • ⅛ cup Lemon Juice
  • 2 TBSP Coconut Oil
  • 2-4 TBSP Water, if too thick
Chocolate Cream
  • 1 cup Cashews, soaked overnight
  • ¼ cup Coconut Butter
  • ¼ cup Almond Milk, homemade
  • 3 TBSP Carob Powder
  • 1 TBSP Coconut Néctar or Maple Syrup
  • 2 tsp Water
  • ½ tsp Pure Vanilla Extract
  • Pinch Pink Himalayan Salt
Matcha Cream
  • Flesh of 1 Young Coconut
  • 1 cup Cashews, soaked overnight
  • ¼ cup Coconut Butter
  • 1 TBSP Matcha Powder
  • 1 tsp Vanilla Bean
Instructions
Base Crust
  1. Line and grease with coconut oil a muffin pan tray or silicone tray.
  2. For the base, process pumpkin seeds in a food processor until finely chopped.
  3. Add the figs, carob, almond butter and maple syrup and process until well combined.
  4. Add the linseed last as it will thicken the dough.
  5. Spread mixture evenly into the muffin tins or silicone tray.
  6. Refrigerate or place in the freezer while you make the vanilla cheese cake.
Vanilla Cheesecake
  1. Whiz all the ingredients in a food processor for 4 minutes or until smooth, except the coconut oil. Stream it in last.
  2. Pour over the cup cake bases, then return to the freezer for 1 hour to start setting while you make the raspberry and coconut rough.
Raspberry and Coconut Rough
  1. Place 1 cup of the desiccated coconut, the coconut oil, maple syrup and vanilla into a food processor or blender and blend at high speed until the mixture is well combined and the coconut has broken down. Spoon the mixture into a bowl and set aside.
  2. Place the raspberries and the remaining 1 cup of desiccated coconut into your processor and blend at high speed until the mixture is broken down and well combined.
  3. Add the coconut mixture to the raspberry mixture and blend at high speed to combine.
  4. Spread and press the mixture firmly into your tins over the vanilla cheesecake and place in the freezer for 1 hour to set while you make the strawberry cheesecake.
Strawberry Cheesecake
  1. Whiz all the ingredients in a food processor for 4 minutes or until smooth (You may need to add 1-2 tbsp cold water if mixture is too thick; this will depend on the juiciness of the berries).
  2. Pour over the coconut rough layer, then return to the freezer for 3 hours to set, or in the fridge overnight.
Chocolate Cream
  1. Blend all ingredients together until very smooth and creamy.
  2. Refrigerate in an airtight container until ready to use.
  3. Once firm, fill a piping bag with the chocolate cream and decorate the top of your cakes.
Matcha Cream
  1. Place all ingredients in a blender and blend.
  2. When smooth and creamy, spoon into a piping bag, and sit in the fridge to firm slightly. It's then ready to decorate.
ASSEMBLY
  1. When the cakes are completely set, pop them out of the silicone tray.
  2. Use the chocolate and matcha cream to pipe swirls on the cheesecake top.
  3. Push the dried strawberry and kiwi fruit into the creams, and decorate with pink daisies.
  4. Dust the plate with matcha and serve.
Notes
A cake made with a pumpkinseed and fig base crust, a smooth and creamy vanilla and strawberry cheesecake filling, split with fresh raspberry and coconut rough, and topped with chocolate and green matcha cream. Highlighted with house made dehydrated strawberries and golden kiwi fruit pieces.

To make the dried strawberries and kiwi fruit, simply slice into ¼ inch slices, pop on a dehydrator tray, and dehydrate at 38°C (100°F) for 10-12 hours. Do this before beginning to ensure the fruit is dried.

The base requires dried figs that have been soaked overnight. Cover the figs with filtered water, and the next day drain to be ready to use. Factor this in before beginning.

All cashews used to make the cupcake need soaking overnight, then draining and rinsing the next day. This is not only to soften them and make them easier to cream in the blender, but to help minimize the nutritional inhibitors and toxic substances found in nuts when we ingest them. To do this, simply measure the cashews into a bowl, cover with filtered water, cover the top, and leave over night. Then rinse and drain the next day before use.

I liked how I created a recipe from components of different desserts that I like, such as the raspberry coconut rough that can be found in cherry ripe slice, and like always, used local and seasonal produce and ingredients. My mum often says raw desserts are too complicated and ‘strange’ to make (she is not vegan). This recipe would be great for someone like her.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/fairy-cupcake/