Healthy Pink Velvet Cupcakes

Whether you're in love or just love cupcakes, this Valentines Day treat is for you. Based off the classic Red Velvet Cupcake I wanted to make something that screamed love, and what better combo than Pink and Chocolate?!

If I told you the frosting was dairy, nut AND sugar free would you believe me?? Well, if you knew me by now you'd know I don't tell fibs, so yes as decadent and sugar filled as it looks, it's actually a pretty healthy frosting! It gets it's amazing color from the addition of beet juice, only sweetened with stevia and is made with a base of tofutti and coconut yogurt. Throw in a little vanilla and you have a deliciously creamy and decadent frosting to slather onto of your cupcake.

Now onto the cupcake itself... this cupcake is:

• Dairy Free

• Nut Free

• Refined Sugar Free

• Gluten Free

• Soft

• Spongy

• Melt in your mouth delicious

This Post is sponsored by Brandless.com

Makes: 10 cupcakes

Total Time: 48 mins

Prep Time: 30 mins

Cook Time: 18 mins

What you'll need:

Equipment:

• Brandless muffin tin

• 10 x cupcake liners

• Electric beater

• Piping Bag (optional)

• Piping nozzle (optional)

Cupcake Batter:

• 1/4 cup coconut yogurt

• 3/4 cup Brandless coconut sugar

• 1/4 cup Brandless coconut oil

• 2 eggs

• 1/3 cup plant based milk (coconut or hemp for nut free or almond, cashew)

• 2 tbsp beet juice (alternatively use brewed coffee) ** see notes on how to make

• 1 1/3 cup gluten free baking flour

• 1 tbsp Brandless coconut flour

• 2 tbsp cacao powder

• 1 tsp vanilla

• 3/4 tsp baking soda

• 1 tsp baking powder

• 1 tsp Brandless apple cider vinegar

• Dash Brandless sea salt

Icing:

• 6 oz plain unsweetened coconut yogurt

• 6 oz tofutti cream cheese (can use almond cream cheese if ok with nuts)

• 1-2 scoops stevia powder (depending on taste preference)

• 2 tbsp beet juice (see notes on how to make)

• 1 tsp vanilla

• Piping bag

What to do:

• Preheat oven to 350F bake

• In a medium bowl, using an electric beater, beat together your coconut yogurt and coconut sugar until creamy.

• Add in the eggs, beat until incorporated

• Follow with the melted coconut oil and beet juice (or coffee if using), beat until smooth and slightly foamy

• In a separate bowl add your milk, apple cider vinegar and baking soda. Stir well and set aside to activate

• In another separate bowl mix together all your dry ingredients (GF flour, coconut flour, salt, baking powder and cacao)

• Add all your wet ingredients to the dry, mix until fully incorporated and you have a smooth batter

• Fill your muffin tin cavities with the liners

• Using a measuring cup (1/4 cup works well) spoon batter into each cavity, filling only 1/2 - 2/3 of the way full

• Bake for 18-20 minutes, or until a skewer comes out clean when inserted.

• Let them completely cool while you make your frosting.

• In a medium bowl add together the cream cheese and yogurt.

• Using an electric beater, beat until smooth

• Add your stevia, beet juice and vanilla

• Beat until fully incorporated, transfer to a piping bag with a nozzle already inserted.

• Set aside to pipe onto your cupcakes once they've cooled completely.

• Serve and Enjoy

• Store any leftovers in an airtight container in the fridge.

** To make beet juice, simply peel and cut up 2 beets. Place in a small saucepan with 1/4-1/3 cup water. Cook on a medium heat for 10 minutes. Eat the beets for lunch and save the juice for baking.

#dessert #glutenfree #nutfree #dairyfree #refinedsugarfree