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Healthier Valentines Cupcakes

Gluten Free Cupcakes for Two are trending online. This is my take on cupcakes for two!
Keyword Cupcakes, Healthy three course valentines dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the Cupcakes

  • 3 Tbsp caster sugar
  • 1/4 cup gluten free flour woolworths
  • 2 tablespoons cocoa powder cadbury
  • 1/4 teaspoon baking soda
  • 2 tablespoon coconut oil
  • 1 egg white room temperature
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla essence

For the icing

  • 4 tablespoons of butter room temperature
  • 2/3 cup powdered sugar
  • 2 Tbsp Cocoa powder
  • 1 teaspoon rosewater
  • 1/2 teaspoon vanilla essence
  • 1 tablespoon beetroot juice
  • 2 tbsp Dried Marigold Petals chayah foods

Instructions

  • For the cupcakes Preheat oven to 180°C. Line a cupcake tin with cupcake papers for 2 cupcakes. Set aside. 
  • In medium bowl, mix the sugar, flour, cocoa powder and baking soda. Add the oil, egg white, almond milk, and vanilla essence. Mix well. 
  • Pour into cupcake molds filling them 2/3 of the way and bake for 20 minutes. Remove from oven and allow to cool completely on a cooling rack. 
  • While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and beetroot juice in a medium bowl. 
  • Whisk until everything comes together and the frosting becomes light and fluffy. Transfer icing into an icing bag with your preferred tip. 
  • Frost your cupcakes, top with dried Marigold petals and enjoy.