Blueberry Cupcakes with Spirulina and Beetroot Icing
Ingredients
Cupcakes
- 1 cup coconut cultured yogurt or 2% yogurt
- 1 cup extra virgin olive oil
- 4 organic free-range eggs or 4 flax eggs
- 2 cups date sugar or organic sugar
- 2 cups gluten-free flour
- 1 tbs gf baking powder
- 1 cup wild blueberries
Icing
- 1 cup vegan butter (225g) softened
- 225 g vegan cream cheese softened
- 2 cups date sugar
- 1/2 tsp match powder + spirulina
- 1/2 tsp black carrot powder & beetroot powder, combined
Preparation
Preheat oven to 365°F. Prepare the cupcake baking pan with cupcake cups, set aside.
Add the yogurt, the date sugar, the eggs and the oil in a blender and blend until creamy and smooth. Transfer it to a bowl.
Sift the flour into the yogurt blend and using a mixer, mix until well combined.
Add the baking powder and mix gently.
Fold in the wild blueberries.
Fill the cupcake molds and bake the cupcakes for 25-27 min. Once done, let them cool for 20-30 min.
Icing
Prepare the icing by mixing the vegan butter with a handheld mixer until creamy. Then add the vegan cream cheese and mix again.
Lastly, sift in powdered date sugar, divide the icing in two and mix in the powders one at the time until creamy and well combined.