Thank you all for voting on which recipe I should share. Cupcakes won! Yippie! I decided to create a wonderful and healthy cupcake option that will be perfect for any 4th of July party or picnic. Not only do these cupcakes taste incredible but you can feel great about eating one or even two because they are packed full of nutrition. They are delicious on their own but even better paired with a chilled glass of eco.love Riesling. The cupcakes were inspired by (my celebrity crush) Tyler Florence’s beet cake recipe in his cookbook, “Dinner at my place”. While flipping through Ty Flo’s book for inspiration I came across his beet cake recipe and thought it was a genius way to create a red cake with some nutritional value. Like Tyler, I am using beets to color the cake but have changed quite a bit in the recipe so the end result is colorful, festive for the fourth of July, and much healthier. Let me know what you think and happy fourth! GOD BLESS AMERICA, CUPCAKES, AND eco.love RIESLING!
Paired with: eco.love Riesling
11/2 cup of all-purpose flour or whole wheat pastry
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoon all natural strawberry extract (I like frontier brand)
2 tablespoons pomegranate or regular molasses
2 large eggs
1/4 cup buttermilk
1/3 cup coconut oil
3/4 cup of raw palm sugar or any natural sweetener
11/4 cup finely chopped peeled beets (I used a food processor)
1 cup cream cheese
1 cup greek yogurt
1/4 cup honey
Preheat your oven to 350 degrees. Add cupcake liners to your cupcake pan (12 cupcakes). Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Mix sugar, strawberry extract, molasses, eggs, buttermilk, and oil in separate bowl. Add wet to dry and then fold in beets. Scoop batter in the cupcake liners and fill about ¾ full. I like to use an ice cream scoop to ensure I scoop even amounts of batter into all 12 cups.
Bake in cupcake pan for 20 minutes or until cakes are puffed and a cake tester interested into center of cakes comes out clean. While the cakes are baking use a blender or food processor to blend the Greek yogurt, cream cheese, and honey to a smooth frosting. Once the cupcakes have cooled frost the cakes with a pastry bag or a plastic bag with a small hole cut in the corner. Top with diced strawberries and blueberries. Enjoy!
Nutritional Benefits from ingredients:
whole wheat pastry flour- high in B-complex vitamins, vitamin E, and minerals
pomegranate or regular molasses- high in iron
eggs- high in protein and contain all 9 essential amino acids
buttermilk- high in potassium, vitamin B12, calcium, riboflavin as well as phosphorus.
coconut oil- great for weight loss and increased immunity
raw palm sugar- high in potassium, zinc, iron, and B vitamins
beet- calcium, iron, magnesium, fiber, vitamins A & C, niacin, and biotin
greek yogurt- protein, calcium, and probiotics
honey- natural energy boost, immunity system builder, full of vitamins and minerals