[A Healthy Red, White & Blue Dessert!] Blue Velvet Cupcakes with White Coconut Frosting and Strawberry Syrup Drizzle

Yield: 18 regular cupcakes or 54 mini cupcakes

Ingredients

Blue Velvet Cupcakes:

• 3/4 cup + 2 tbs Egg Whites
• 1/2 cup Unsweetened Almond Milk
• 96g (1/2 cup) Homemade Vanilla Sugar
• 1-2 tbs Natural Blue Food Coloring (I used Natures Flavors)
• 14g (1 tbs) Coconut Oil, melted (or any other neutral oil)
• 1 tbs Vanilla Extract
• 2 tsp Stevia Extract
• 2 tsp Butter Extract
• 120g (1 cup) Oat Flour
• 120g (3/4 cup) Brown Rice Flour
• 32g (1/4 cup) Corn Starch (preferably non-GMO)
• 22g (1/4 cup) Regular Cocoa Powder (unsweetened)
• 1 tbs Baking Powder
• 1/2 tsp Salt
• 232g (1 cup) Fresh Blueberry Puree
• 1 tbs Apple Cider Vinegar

White Coconut Frosting:

• 64g (1/4 cup) Coconut Cream Concentrate, melted
• 1 tsp Stevia Extract
• 1 tsp Butter Extract
• 227g (1 cup) Plain, Nonfat Greek Yogurt

Red Strawberry Syrup Drizzle

Instructions

For the Blue Velvet Cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit and line cupcake tins with parchment cupcake liners (cupcakes will stick to paper liners — I used 12 regular cupcake liners and 18 mini cupcake liners. You can do this or make 18 regular-sized cupcakes or 54 mini cupcakes)
2. In a stand mixer bowl with whisk attachment, add the egg whites, almond milk and vanilla sugar. Whisk on low.
3. In a medium-sized microwave-safe bowl, stir together the food coloring, coconut oil, vanilla extract, stevia and butter extract. Microwave for 20-seconds (or until coconut oil is very soft) and give it a stir. Set aside.
4. In a small bowl, whisk together the oat flour, brown rice flour, corn starch, cocoa powder, baking powder and salt.
5. In a blender, puree fresh blueberries and measure 1 cup. Pour the blueberry puree into the food coloring/coconut oil/extract mixture. Stir in the apple cider vinegar.
6. Slowly pour the blue blueberry mixture into the mixing stand mixer.
7. Slowly add the dry ingredients to the mixing stand mixer, then increase mixer speed to medium.
8. Scrape down the sides of the bowl, the whip the batter on high speed for ~20 seconds.
9. Use a muffin scoop to portion the batter into the muffin tins. Bake the regular-sized cupcakes for ~18-20 minutes and the mini-sized cupcakes for ~13-17 minutes. Just keep an eye on the cupcakes and bake until the surface of the cupcakes have a perfect dome and is firm and springs back when tapped.
10. Carefully transfer the hot cupcakes to a wire cooling rack and let cool completely.

For the Coconut Frosting:

1. In a microwave-safe bowl, add the coconut cream concentrate and microwave for 30-seconds, or until very soft/melted.
2. Stir in the extracts, then stir in the yogurt.
3. Scoop frosting into a piping bag and pipe the cupcakes (if you like a lot of frosting, double the recipe)

For the Strawberry Drizzle:

1. Put 3-4 tablespoons of the strawberry syrup in a sandwich bag and snip a tiny corner.
2. Drizzle over the cupcakes right before serving.

Notes

*Another frosting option: White Vanilla Frosting- 170g (3/4 cup) Vanilla Amande Yogurt 21g (1.5 tbs) Coconut Oil 1/2 tbs Homemade Vanilla Paste 3/4 tsp Butter Extract 240g (2 cups) Powdered Erythritol

This recipe is: sugar free, low fat, high fiber, gluten free, vegan (depending on what frosting you choose)!

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