Veggie Pulp Cupcakes

The simple action of making fresh fruit and vegetable juice for yourself daily can be a huge boon to your health and vitality! And Christina Ross of Love-Fed.com just made the whole process even sweeter with this recipe for carrot cupcakes using the leftover pulp. Complete with coconut vanilla bean frosting! Enjoy!

Ingredients

• 2 cups veggie pulp (carrots, pineapple, ginger and tumeric)
• 1 cup dried cranberries
• ½ cup shredded coconut
• ⅓ cup chopped pecans
• 1 tsp pure vanilla bean
• ¼ cup coconut nectar
• 1 tsp coconut palm sugar

For the frosting:

• 1 can coconut milk
• 1 tsp coconut crystals
• 1 tsp vanilla bean
• 1 tbsp coconut nectar

Instructions

1. Make veggie juice and save the pulp

2. in a food processor combine the pulp, cranberries, coconut, pecans, vanilla bean, nectar and palm sugar- pulse until lightly mixed together.

3. Scoop mixture into cupcake liners or cake/loaf pans lined with parchment paper.

Frosting:

1. in a large mixing bowl add the coconut cream (refrigerated coconut milk), vanilla bean, nectar, and crystals. Whip for about 30 seconds and scoop onto cupcakes.

You can use a pastry bag for a prettier presentation or simply use an offset spatula if you are frosting a cake.