Blue Velvet Cupcakes with Strawberry Drizzle

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These blue velvet cupcakes are not only patriotic, but healthy to boot.

Blue Velvet Cupcakes with Coconut Frosting and Strawberry Drizzle


Blue Velvet Cupcakes:
3/4 cup + 2 tbs egg whites
1/2 cup unsweetened almond milk
1/2 cup vanilla sugar
1-2 tablespoon natural blue food coloring
1 tablespoon coconut oil, melted
1 tablespoon vanilla extract
2 teaspoons Stevia extract
2 teaspoons butter extract
1 cup oat flour
3/4 cup brown rice flour
1/4 cup corn starch
1/4 cup cocoa powder, unsweetened
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberry puree
1 tablespoon apple cider vinegar
Coconut Frosting:
1/4 cup coconut cream concentrate, melted
1 teaspoon Stevia extract
1 teaspoon butter extract
1 cup plain nonfat greek yogurt
Strawberry Syrup Drizzle:
1 +1/4 cup sliced strawberries, fresh
6 tablespoons water
1 teaspoon natural red food coloring
1 teaspoon Stevia extract
1/2 teaspoon strawberry extract
1/2 teaspoon corn starch
1/4 teaspoon xanthan gum
2-3 teaspoons water


  1. Preheat oven to 350F and line cupcake tins with parchment cupcake liners. In a stand mixer bowl with whisk attachment, add egg whites, almond milk and vanilla sugar. Whisk on low.
  2. In a medium-sized bowl, stir together food coloring, coconut oil, vanilla extract, stevia and butter extract. Microwave for 20 seconds, until coconut oil is soft. Stir and set aside. In a small bowl, whisk together oat flour, brown rice flour, corn starch, cocoa powder, baking powder and salt. Set aside.
  3. In a blender, puree fresh blueberries. Pour 1 cup of blueberry puree into food coloring/coconut oil mixture and stir in apple cider vinegar. Pour blueberry and coconut oil mixture into stand mixer. Slowly add dry ingredients, then increase mixer speed to medium. Scrape down sides of bowl, then whip the batter on high speed, about 20 seconds.
  4. Use a muffin scoop to portion batter into muffin tins. Bake cupcakes, about 18-20 minutes, until surface of cupcakes is firm and springs back when tapped. Let cool.
  5. For coconut frosting, add coconut cream concentrate to bowl and microwave, about 30 seconds, until soft and melted. Stir in extracts and yogurt.  Scoop frosting into piping bag and pipe cupcakes.
  6. To make strawberry drizzle, put 3-4 tablespoons strawberry syrup in sandwich bag. Snip small corner and drizzle over cupcakes before serving.

This recipe originally appeared as Blue Velvet Cupcakes with White Coconut Frosting and Strawberry Syrup Drizzle on



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