Two surprises are hiding inside these cupcakes: a juicy raspberry tucked into the center, plus a scoop of lemon- and raspberry-flavored magnesium powder. You get an extra dose of an essential element your body needs to function properly wrapped up in a sweet treat. What could be better? And you’ll love the pretty pink frosting that gets its hue from a sprinkle of beet powder. To make these treats keto, just use monkfruit syrup in place of maple syrup, and use Swerve's confectioners sugar in the frosting.
Raspberry and Lemon Magnesium Cupcakes
Yield: 12 cupcakes
Active Time: 15 minutes
Total Time: 35 minutes
For the frosting: 1 stick dairy-free butter, room temperature 4 cups powdered sugar 2 tablespoons beet powder 1 teaspoon vanilla extract 3 to 4 tablespoons unsweetened almond milk
Make the cupcakes:
Preheat oven to 350°F and place paper liners in a cupcake tray. Whisk coconut oil, lemon zest and juice, almond milk, maple syrup, and vanilla in a large bowl. Stir in almond flour, coconut flour, magnesium powder, baking powder, baking soda, and salt until just combined. Use an ice cream scoop to divide batter evenly among the cups, then push down 1 raspberry into the center of each cupcake. Bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely before frosting.
Make the frosting:
While the cupcakes cool, make the frosting. Use a hand mixer to whip butter in a large bowl until smooth. Add powdered sugar, beet powder, vanilla extract, and 2 tablespoons milk and whisk until smooth. If frosting is too dry, add more milk 1 tablespoon at a time. Frost cupcakes and serve.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...