Berry Bliss Cupcakes

Berry Bliss Cupcakes

Recently, we have been discovering so many ways to use our Beet Balance Blend beyond lattes. The Beet Balance Blend is not only a great women’s health blend but also a natural food dye. It gives your food such a vibrant pink/red colour! It is also free from refined oils and sugars, so overall a healthier alternative to your traditional cupcakes. 



 (makes 6 cupcakes)

Dry ingredients:

  • 1 cup (107 grams) spelt flour*
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 tablespoon Beet Balance Blend
  • * GF alternative 1 cup/90 grams oat flour


Wet ingredients:

  • ½ cup (125 grams) applesauce
  • ¼ cup (60 grams)  soy yogurt or coconut yogurt
  • ⅓ cup (90 ml) maple syrup
  • Opt. 1 tbsp lemon zest


½ cup fresh blueberries


Cashew frosting:

  • 1 cup (150 grams) raw cashews (soaked)
  • 1 tbsp maple syrup
  • ½ tablespoon Beet Balance Blend
  • 2 tablespoons plant based milk (for blending)


Topping: edible flowers.



  1. Preheat your oven to 350°F (175°C). Lightly grease the cupcake cups.
  2. In a mixing bowl, whisk together spelt or oat flour, Beet Balance Blend, baking powder and cinnamon. Ensure that the dry ingredients are well combined.
  3. Add the applesauce, soy yogurt and maple syrup. Mix until the wet ingredients are well incorporated.Be careful not to overmix; it's okay if there are a few lumps.
  4. Gently fold in the mixed berries into the batter. If using frozen berries, you can toss them with a bit of flour before adding to prevent them from sinking to the bottom.
  5. Spoon the batter into the muffin cups, filling each about 2/3 full.
  6. Bake in the oven for 15-18 minutes or until a toothpick inserted into the center of a cupcakes comes out clean. The baking time may vary, so keep an eye on them and adjust accordingly. Allow the cupcakes to cool in the cupcake tin for a few minutes, then transfer them to a wire rack to cool completely.
  7. Make the cashew frosting by blending the ingredients together until smooth. Let the frosting firm in the fridge until the cupcakes are baked and cooled off.
  8. Frost the cupcakes with a piping bag. Make a little swirl on top of the cupcakes.
  9. Sprinkle the cupcakes with some edible flowers and enjoy!


Zurück zum Blog

Hinterlasse einen Kommentar