Valentine’s cupcakes with blushing beet icing

NutriSue - cupcake with pink icing and pink coconut

These cupcakes are chocolatey on the inside and pretty in pink on the outside. And what makes them especially nice is that they’re dairy-free, vegan and made with vegetables and other healthy ingredients. Zucchini pairs with chocolate to make a moist cupcake and beet juice is what adds a nice pink tint to the icing. No artificial colours, dyes or ingredients here. What a wonderful way to say I Love You! Plus, kids love them. Bonus!!!

NutriSue - Valentine's cupcake

3 cups raw zucchini, shredded

2 cups kamut flour

1 cup brown rice flour (if you don’t want to use rice flour, substitute with kamut flour – so you use 3 cups of kamut flour in total)

1 1/2 cups coconut sugar (this is such a flavourful sugar, full of nutrients – unlike white sugar with no nutrients, and has only 3 g of carbohydrates per tsp)

1 cup almond milk or coconut milk beverage

1 cup coconut oil

1/4 cup cocoa

4 tsp ground flax in 1/2 cup of warm water (let sit for about 10 minutes till it thickens a bit)

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

1/4 tsp salt

  • sift the flours, baking soda, cinnamon, salt and cocoa into a bowl (this mixture is your dry ingredients)
  • cream together the coconut sugar and coconut oil with a whisk until it becomes somewhat fluffy
  • whisk in the flax/water mixture, almond milk (or coconut milk beverage) and vanilla to the coconut sugar, coconut oil mixturen (this mixture is your wet ingredients)
  • add 1/3 of the dry ingredients into wet ingredients, mix and repeat until all the dry ingredients have been added and incorporated well
  • fold in the zucchini
  • line muffin tins with paper liners
  • for mini muffin tins bake for 20 – 25 minute. For regular sized muffin tins bake for 30 – 35 minutes. Test with a tooth pick inserted in the center. If it comes out clean they’re ready

Makes 60 small cupcakes

NutriSue - cupcake with sprinkles

pink icing
2 cups icing sugar (I use a brand that has no cornstarch)
1/4 cup coconut oil
6 tbsp coconut milk (you can add more or less to get a consistency that you like)
1 tsp vanilla
2 – 3 drops of fresh beet juice (add more or less to get the colour you like – I’ve added about 3 drops for my recipe and have not been able to taste any beet flavour)

  • cream the coconut and vanilla with a handmixer or whisk
  • blend in the icing sugar
  • add the coconut milk and beat to incorporate well
  • add your beet juice and mix well
  • spoon onto your cupcakes

Makes enough for 60 small cupcakes

NutriSue - cupcake sprinkles

Happy Valentine’s Day!

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NutriSue - yummy cupcake


5 thoughts on “Valentine’s cupcakes with blushing beet icing

  1. Pingback: Vanilla-Cotton Candy Birthday Cupcake: Ballerina-Fairy Cupcake with Fairy Icing « To Cook With Love

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