Springtime Mini Cupcakes
Spring is finally here, and Easter is near!
To celebrate, I whipped up some of these colorful mini cupcakes. But, since this is a health site, I had to use natural dyes. That’s where I got creative! All of the gorgeous colors you see in the frosting are made from blue algae, matcha green tea powder, and freeze-dried raspberries; 100% organic, real fruits and veggies. Whoaaaa.
Though all of these colorings may sound super daunting and fancy, I assure you they are not! This recipe is actually quite easy to make. Plus, if you don’t happen to have blue algae on hand, I’m sure you could make a more purple frosting by using ground freeze-dried blueberries. The colors I show here are my favorites, but feel free to get creative with your natural colorings, and try different ones!!
My family especially enjoyed these bite-sized treats because the cupcakes themselves aren’t too sweet; they have a mild taste of coconut and vanilla bean. The frosting is delightful! It consists of a light whipped cream (or sub coconut cream), a drop of maple syrup, and your color of choice! The matcha adds a nice earthy flavor, the raspberry adds a sweet tang, and the blue spirulina has no flavor.
I hope you enjoy making these treats, and sharing them with your loved ones. They are the perfect goodies to serve at a family brunch, or Easter party. Have a great weekend!
P.S. If you make this recipe, or any others from my site, tag me on Instagram @goodiesagainstthegrain in your photo, so I can see! Or leave a comment below this post. Thanks!
Springtime Mini Cupcakes
- Cook Time: 15
- Total Time: 15 minutes
- Yield: 12 1x
Description
Paleo, refined sugar-free, dairy-free option
Ingredients
For the Cupcakes
- 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup + 2 Tbs coconut palm sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs, at room temp
- 2 Tbs coconut oil, melted, plus a little bit more for greasing
- 2 tsp pure vanilla extract
- 1/4 cup almond or coconut milk
For the Frosting
- 1 cup heavy cream (or sub coconut cream)
- 1 Tbs maple syrup
- 2½ tsps. raspberry powder*
- ½ + 1/8 tsp blue algae powder
- ½ tsp good-quality matcha
Instructions
For the Cupcakes
- In a small bowl, mix together the flours, coconut sugar, baking soda and sea salt.
- In a medium sized bowl, stir together the eggs, coconut oil, vanilla and milk, until thoroughly combined.
- Pour dry ingredients into wet, and stir until they’re combined.
- Grease a mini muffin tin with coconut oil. Scoop batter into the liners, filling each almost all the way to the top. The batter should fill the tin almost exactly.
- Bake the muffins at 350° F for 15 minutes, or until a toothpick inserted into the middle comes out clean.
- When they are done, remove the muffin tin from the oven and let them cool for at least 30 minutes before frosting. Then, gently remove them from the tin.
For the Frosting
- Whip the cream until soft peaks form. Divide evenly into 3 separate bowls.
- Empty the cream from one bowl into the mixing bowl and add the raspberry powder. Whip until stiff peaks from. Scoop back into small bowl and set aside.
- Clean out the mixing bowl and whisk. Now place the cream from the second bowl into the mixing bowl and add the blue powder. Whip until stiff peaks form. Scoop into bowl and set aside.
- Clean out the mixing bowl and whisk. Now place the cream from the second bowl into the mixing bowl and add the matcha powder. Whip until stiff peaks form. Scoop into bowl and set aside.
- Scoop all three frostings into separate piping bags. Pipe the different colors onto four cupcakes each.
Notes
- *To make raspberry powder, crush 1/4 cup Freeze-Dried Raspberries with a mortar + pestle (or in a blender). Strain out the seeds through a fine mesh sieve. Use the fine pink powder that’s left for the frosting.
