Jul 4, 2013
[A Red, White & Blue Dessert!] Healthy Blue Velvet Cupcakes with White Coconut Frosting and Strawberry Syrup Drizzle
This isn’t your typical velvet cake — it’s not red, it’s BLUE! Oh, and it won’t hurt your waistline either. Just like my Red Velvet Cake (which I finally made vegan!), this recipe is whole grain, gluten free, low sugar and high protein.
Healthy Blue Velvet Cupcakes — regular size!
Healthy Blue Velvet Cupcakes — mini size!
Now it’s time to EAT.
Sweet and moist with a few healthy ingredients you would never expect — blueberries in the cupcakes, coconut in the frosting, strawberries in the drizzle. All people will know is that these cupcakes are damn delicious, they just won’t know that they’re actually healthy. Yup, I said it. These cupcakes are good for you. The cupcakes are made with oat flour and natural food coloring. The frosting is made with yogurt and coconut butter. The strawberry drizzle is homemade with fresh strawberries and natural food coloring.
When these cupcakes came out of the oven I thought the blue color was a little off-putting, but to my surprise people loved these cupcakes! They were a HUGE hit!
Average number of cupcakes expected to be eaten by my taste testers: 1/2
Average number of cupcakes actually eaten by each taste tester: 3
Blue Velvet Cupcakes with Coconut Yogurt Frosting and Strawberry Syrup Drizzle
For the Blue Velvet Cupcakes:
- 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)
- In a stand mixer bowl with whisk attachment, add the egg whites, almond milk and vanilla sugar. Whisk on low.
- 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.
- In a small bowl, whisk together the oat flour, brown rice flour, corn starch, cocoa powder, baking powder and salt.
- 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.
- Slowly pour the blue blueberry mixture into the mixing stand mixer.
- Slowly add the dry ingredients to the mixing stand mixer, then increase mixer speed to medium.
- Scrape down the sides of the bowl, the whip the batter on high speed for ~20 seconds.
- 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.
- Carefully transfer the hot cupcakes to a wire cooling rack and let cool completely.
For the Coconut Frosting:
- In a microwave-safe bowl, add the coconut cream concentrate and microwave for 30-seconds, or until very soft/melted.
- Stir in the extracts, then stir in the yogurt.
- Scoop frosting into a piping bag and pipe the cupcakes (if you like a lot of frosting, double the recipe)
For the Strawberry Drizzle:
- Put 3-4 tablespoons of the strawberry syrup in a sandwich bag and snip a tiny corner.
- Drizzle over the cupcakes right before serving.
*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)!
Try to hide the cupcakes when they are on the cooling rack… everyone will ask why you baked alien-like, lava blue cupcakes. Once you frost and drizzle the cupcakes everyone will get the idea that this is a July 4th cake, not a seven year old’s birthday cake gone horribly wrong…