Blue Velvet Cupcakes with Strawberry Drizzle

Blue Velvet Cupcakes with Coconut Frosting and Strawberry Drizzle


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


  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