Chocolate cupcakes with pink velvet frosting

By Desiree Nielson
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SERVES
4
TOTAL TIME

Ingredients

Cupcakes:

  • 1 1/2 cups (360 milliliters) almond flour
  • 1/4 cup (60 milliliters) cocoa powder
  • 1 teaspoon (10 milliliters) baking powder
  • Pinch of salt
  • 1/4 cup (60 milliliters) honey
  • 1/4 cup (60 milliliters) olive oil
  • 1/4 cup (60 milliliters) water
  • 4 eggs
  • 1 tablespoon (15 milliliters) vanilla extract

Pink frosting:

  • 1 cup (240 milliliters) cream cheese
  • 1 teaspoon (10 milliliters) vanilla extract
  • 1 tablespoon (15 milliliters) butter, softened
  • 3 tablespoons (45 milliliters) coconut milk
  • 1/4 cup (60 milliliters) honey
  • 1 tablespoon (15 milliliters) beet puree or all natural red food colouring

Directions

Cupcakes:

  1. Preheat oven to 325F (160C).
  2. Add almond flour to the bowl of a stand mixer. Add cocoa powder, baking powder and salt.
  3. In a separate bowl, crack eggs. Add vanilla, honey, olive oil, water to eggs and whisk.
  4. Turn stand mixer on low and pour wet ingredients into dry.
  5. Line a muffin tin with cupcake liners. Pour batter into muffin tin.
  6. Bake 20 minutes or until a toothpick inserted comes out clean.
  7. Let cool and frost with pink frosting (see recipe).

Pink Frosting:

  1. Add cream cheese, butter, vanilla, honey, coconut milk to the bowl of a stand mixer. Add beet puree.
  2. Whip until smooth.
  3. Add frosting to a piping bag and swirl onto cupcakes.
  4. Top with mint.
  5. Enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

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