Yes! Truly healthy vanilla raspberry cupcakes without toxic dye. Part of living a healthy lifestyle doesn’t mean you should deprive yourself of the enjoyment of special treats once in a while, but it also doesn’t mean that “treating yourself” is a good excuse to eat junk food filled with chemicals, GMOs, and high fructose corn syrup that will leave you bloated, cranky, and guilty (not to mention unhealthy).
If you make your own treats using high quality organic ingredients, the result can only be high quality healthy treats. High quality ingredients = high quality food. If you take the time to make it yourself, you will also enjoy them even more than if you just buy something quickly at the store and eat it down without giving it a second thought while driving. Baking these yourself will empower you to know that you can make your own truly healthy treats for you to enjoy (maybe even share with friends and family). Connecting with your food is just as important as the quality of food you buy. Oh, and another benefit of making your own treats like these cupcakes? Because they are made with healthy wholegrain flours and a heck of a lot less sugar than commercial ones (even less than most recipes, which are usually lower than commercial cupcakes), they will satisfy you much faster without having the sugar crash and addiction to follow. 🙂
These ones are made with a real raspberry flavour added in the icing, and the pink colour is made using just a little bit of fresh organic beet juice! No worries about tasting like beet since you only need a very small amount. No need to use that horrible synthetic red dye that makes kids go off the wall! haha
I hope you enjoy making this easy recipe!
(this recipe contains affiliate links to products and brands that I personally use and recommend)
Truly Healthy Vanilla Raspberry Cupcakes Without Toxic Dye | Dairy-Free, Gluten-Free, Low Sugar
A recipe for Truly healthy vanilla raspberry cupcakes without synthetic dye, dairy-free, low sugar, and naturally gluten-free.
- 1 1/4 cup organic brown rice flour
- 1/2 cup buckwheat flour
- 1½ tsp aluminum-free baking powder
- ¼ tsp sea salt
- 1/3 cup extra-virgin olive oil
- ¼ cup organic blond cane sugar
- 1/4 cup whole sugar (or blond sugar)
- 2 tsp pure vanilla extract
- 3 organic free-range eggs
- ½ cup rice milk or nut milk
- 454 g vegan buttery spread (1 tub)
- 1 lb organic icing sugar (1 bag) 454 g
- 2 tsp pure vanilla extract
- 1/4 cup organic raspberries (a handful) washed and dried
- 1 very small beet washed, peeled, and juiced in a juicer
- Using a muffin pan, add unbleached muffin liners to each.
- In a medium bowl, mix the flours, baking powder, sugar, and salt with a whisk.
- In a large bowl, whisk the eggs well, add the oil and vanilla until fully blended, then add the rice milk and mix well.
- Add the dry ingredients to the liquid ingredient bowl, and mix with a rubber spatula until fully combined, but don’t overmix.
- Evenly distribute the batter into the muffin (lined) pan.
- Bake at 350F for 20-25 minutes, or until golden on top. Remove from oven and let cool for a few minutes, then transfer to a cooling rack until fully cool.
- These can go in the freezer (double bagged) up to a couple of weeks (without icing), which makes it easy to plan ahead for a party!
- The icing is simply some vegan buttery spread mixed with organic icing sugar and a bit of vanilla, using an electric handheld mixer or a stand-alone mixer on medium-high speed. Keep adding the icing sugar in about 3 or 4 additions, always mixing well in between (a minute or so), until the texture is light and creamy.
- When it's ready, strain a handful of raspberries (about 10-12) through a sieve to get the juice only without the seeds. This should give you about 1-2 Tbsp of juice, which you can add in 3 additions to the icing, always mixing well in between. Then add the fresh beet juice, 1/2 tsp at a time until you like the colour, always mixing well in between additions. I usually only add about 1 - 1 1/2 tsp of juice total. Keep adding icing sugar until the consistency is spreadable.
- I recommend putting the icing and the cupcakes in the fridge for 10-15 minutes to cool them down before putting the icing on top. Then, once iced, they can remain in the fridge or at room temperature, as long as it's not too hot as the icing melts easily. .
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 553kcal | Fat: 32g | Saturated fat: 7g | Cholesterol: 40mg | Sodium: 318mg | Potassium: 180mg | Carbohydrates: 64g | Fiber: 1g | Sugar: 46g | Protein: 3g | Vitamin A: 1505% | Vitamin C: 0.8% | Calcium: 38% | Iron: 0.9%