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.
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