These cupcakes got their beautiful pink colour by using beet & cranberry powder, adding in some fruit and veg to the mix. Light and fluffy, this easy and healthy recipe is a perfect treat for Valentine's day!
Ingredients:
1 1/2 cups almond flour
1 tablespoon beet powder
1 tablespoon cranberry powder
1 tablespoon arrowroot starch
2 teaspoon baking powder
4 large eggs
1/3 cup pure maple syrup
2 tsp pure vanilla extract
2 tablespoons melted coconut oil
Directions:
1. Preheat the oven to 350ºF and place cupcake papers in a cupcake pan.
2. Over a large bowl, sift almond flour and powders together, then add arrowroot starch, baking powder, salt, eggs, maple syrup, and vanilla. Stir well until the batter is smooth and no lumps remain, then add in the coconut oil and stir again until very smooth.
3. Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for about 20-25 minutes, or until the centre of the cupcakes feels firm to a light touch
4. Let the cupcakes cool completely before frosting and serving.
5. Decorate with your favourite frosting and sprinkles!
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