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