Servings
12
Prep Time
15 minutes
We love a good red velvet cupcake, and adding Haskapa berry powder to them makes the not only more delicious, more brightly coloured and also a little bit healthier too.
Here's our recipe for these gorgeous cupcakes:
Ingredients
240g white whole wheat flour, or gluten free flour
240ml of milk or plant milk (we like Oatly oat milk)
120g of non fat Greek yoghurt or coconut yoghurt
40g of unsweetened cocoa powder
24g of granulated stevia
2 tsp of Haskapa berry powder
1 tsp of baking soda
15g of coconut oil (melted)
2 tsp of vanilla bean extract
2 egg whites
4 tsp of vanilla stevia
2 tsp of organic red food colouring
Directions
Preheat the oven to 180C/160C (fan), and line a muffin tin with 12 cupcake cases
Sieve together all the dry ingredients; the whole wheat flour, the stevia, Haskapa powder, cocoa powder, and baking soda
In a separate bowl mix together the coconut oil, egg whites, milk, yoghurt, vanilla extract and vanilla stevia. Then carefully stir in the red food colouring.
Carefully add the flour mixture to the wet ingredients, we've found it best to add the flour in four separate parts, until everything is mixed
Divide the mixture into the cupcake cases and place the muffin tin in the oven for 15-20mins. Once cooked pop the cupcake cases onto a wire rack to cool
Once cooled dust with icing sugar
Then enjoy!