Truly healthy vanilla raspberry cupcakes without toxic dye (dairy-free, gluten-free, low sugar, real food)
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Truly Healthy Vanilla Raspberry Cupcakes Without Toxic Dye | Dairy-Free, Gluten-Free, Low Sugar

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes

A recipe for Truly healthy vanilla raspberry cupcakes without synthetic dye, dairy-free, low sugar, and naturally gluten-free.

Ingredients

  • 1 1/4 cup organic brown rice flour
  • 1/2 cup buckwheat flour
  • 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

Icing

  • 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

Instructions

  1. Using a muffin pan, add unbleached muffin liners to each.
  2. In a medium bowl, mix the flours, baking powder, sugar, and salt with a whisk.
  3. In a large bowl, whisk the eggs well, add the oil and vanilla until fully blended, then add the rice milk and mix well.
  4. Add the dry ingredients to the liquid ingredient bowl, and mix with a rubber spatula until fully combined, but don’t overmix.
  5. Evenly distribute the batter into the muffin (lined) pan.
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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%