Sweetheart cupcakes with naturally tinted frosting

Yes, I know Valentine’s Day is a totally contrived holiday. But it’s still fun. And these cupcakes are gonna make it even more fun. If you don’t have an official Valentine, that’s OK. Make them for a friend. Or a  neighbor. Or someone you know who may not be able to eat gluten or dairy. These are the perfect sweet treat!

 

 

 

 

 

 

 

Recipe: Sweetheart Cupcakes (makes 12, or 11 if you like them with a nice muffin top!)

1 recipe “Paleo-fied” Chocolate Cake , PLUS:

1/2 cup crushed raspberries (can be frozen or fresh)

1 TBSP ground coffee

Preheat oven to 325 degrees. Line a muffin tin with 12 cupcake liners. Combine all ingredients for “Paleo-fied” Chocolate Cake in a medium bowl. Stir in crushed raspberries and ground coffee (Note: you could also try leaving out the raspberries, spooning in 1/2 the mixture in each muffin liner, putting raspberry “filling” in middle, and topping with more batter. I haven’t tried it yet, but it sounds yummy!) Spoon into cupcake liners. Bake in oven for 18-22 minutes, until toothpick comes out clean. Set aside to cool. Meanwhile, make frosting:

Recipe: Tinted Frosting (dairy free)

2 cups water

1 cup mixed berries

1/2 cup coconut cream concentrate (more if you like a lot of frosting)*
*Sign up for my giveaway and get a chance to win a jar of this!

2 TBSP pure maple syrup

Combine water and mixed berries in a small saucepan. Bring to a boil and cook until liquid is reduced by about half. Strain out berries:

 

Melt coconut cream concentrate in microwave. Add maple syrup and 2 TBSP of berry reduction (liquid, not the berries). Stir to combine. It doesn’t make a bright red frosting, but I hear that beets will. I just didn’t have beets on hand. So mine made kind of a light pink/purple frosting.

Frost cupcakes when they are cooled. Top with a berry for a beautiful treat!

 

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