[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!), these Blue Velvet Cupcakes are whole grain, gluten free, low sugar, and high protein.
Blue Velvet Cupcakes — regular size!
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
Average number of cupcakes actually eaten by each taste tester: 3
- 246g (1 cup) Fresh Blueberry Puree
- ¾ cup Egg Whites (fresh, not cartoned)
- ½ cup Unsweetened Vanilla Almond Milk
- 3 tbs Natural Blue Food Coloring
- 2 tsp Vanilla Extract
- 2 tsp Stevia Extract
- 2 tsp Natural Butter Flavor
- 56g (¼ cup) Coconut Oil (melted)
- 120g (1 cup) Oat Flour
- 102g (¾ cup) Sweet White Sorghum Flour
- 63g (⅓ cup) Granulated Erythritol
- 40g (¼ cup) Arrowroot Starch
- 20g (¼ cup) Unsweetened Natural Cocoa Powder
- 1 tbs Double-Acting Baking Powder
- ¼ tsp Salt
- 1 tbs Apple Cider Vinegar
Preheat the oven to 350 degrees Fahrenheit and line cupcake tins with 16 parchment paper liners (these will stick to paper liners).
In a stand mixer bowl with whisk attachment, add the blueberry puree, egg whites, almond milk, food coloring, vanilla, stevia, and butter flavor. Mix on medium-low speed.
Pour in the melted coconut oil.
In a small bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt. With the mixer running, slowly add in the dry ingredients.
Add the vinegar, then whip on medium-high speed until smooth. Scrape down the sides of the bowl and whip one more time.
Use a muffin scoop to portion the batter into the cupcake tins. Bake for ~18 minutes, or until the surface of the cupcakes spring back when tapped. Transfer to a wire cooling rack and let cool completely.
In a microwave-safe bowl, add the melted coconut butter.
Stir in the extracts, then stir in the yogurt. Scoop frosting into a piping bag and pipe onto the cupcakes.
Put the strawberry syrup in a sandwich bag and snip a tiny corner. Drizzle over the cupcakes right before serving.
**Unfortunately because the company that makes the natural blue food coloring revised their product's recipe, these cupcakes no longer bake off blue, but rather, a very dark blueish-brown. I'm keeping the recipe up because these cupcakes still taste good, they just won't be blue, sadly** 🙁
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…
With love and good eats,