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

 

Method:

- 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!

 

 

 

 

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