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Chocolate cupcakes with pink velvet frosting
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:
- Preheat oven to 325F (160C).
- Add almond flour to the bowl of a stand mixer. Add cocoa powder, baking powder and salt.
- In a separate bowl, crack eggs. Add vanilla, honey, olive oil, water to eggs and whisk.
- Turn stand mixer on low and pour wet ingredients into dry.
- Line a muffin tin with cupcake liners. Pour batter into muffin tin.
- Bake 20 minutes or until a toothpick inserted comes out clean.
- Let cool and frost with pink frosting (see recipe).
Pink Frosting:
- Add cream cheese, butter, vanilla, honey, coconut milk to the bowl of a stand mixer. Add beet puree.
- Whip until smooth.
- Add frosting to a piping bag and swirl onto cupcakes.
- Top with mint.
- Enjoy!
