Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Pink Velvet Cupcakes with Maple Vanilla Frosting

Name: Pink Velvet Cupcakes with Maple Vanilla Frosting
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup coconut oil (melted); 1/2 cup maple syrup; 3 eggs; 1 teaspoon vanilla extract; 3/4 cup tapioca flour; 1/2 cup coconut flour; 1 teaspoon baking powder; 2 tablespoons beet powder (works without it); pinch of salt; 1/2 cup organic palm shortening; 1/3 cup maple syrup; 1 teaspoon vanilla extract; 2 tablespoons tapioca flour or arrowroot powder; 2 teaspoons coconut flour; 1 tablespoon chilled coconut milk fat

So, I have a confession to make. I have been trying to make a delicious red velvet cake or cupcake for a long time now. By long, I’m talking nearly two years at this point. The topic first came up when my best friend requested a recipe upon our return from Afghanistan. It’s safe to say that I am still trying. Why? Well, simply because these did not turn out red, but they did turn out DELICIOUS. Since Ombre is the trend now, we can call these Ombre Cupcakes or Pink Velvet; well, whatever makes you happy. I think that Ombre trend may be over, but I am not hip on the current hairstyles. A point I need to make is I do have hair now. It definitely requires me showering more, grr guy problems.

What has been going on in your life? Let me fill you in on mine. I am actually going to make a bulleted list because it’s easier for me:

I started a YouTube Channel, where my face will become more prominent, and I will share useless thoughts and knowledge :)
Just in case you didn’t know, I post random parts of my life all over my Instagram :)
I love Life, I love you and I love sharing recipes with everyone. Expect a lot more :)

Besides my bulleted points above, life is pretty amazing. I am flying home to Boston for Thanksgiving. I will be able to spend time with friends and family that I haven’t seen in almost three years. I know I am going to freeze my ass off, but I just used that as a purpose for going to buy more Lululemon, in order to keep me warm. Yes, you read that right. I am ADDICTED to Lululemon, and I now get the obsession. The clothes are the most comfortable things I have ever worn, and they seem to last a long time. Confession over. Speaking of Thanksgiving, this will be a perfect recipe to have on your tables for dessert. Oh, I also have a Lemon Poppy Seed Cake Pop recipe coming soon. Keep your eyes peeled. Bye :)

George Bryant

Pink Velvet Cupcakes with Maple Vanilla Frosting

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 10

Ingredients Method Notes

Ingredients

Cupcakes

1/2 cup coconut oil melted
1/2 cup maple syrup
3 eggs
1 teaspoon vanilla extract
3/4 cup tapioca flour
1/2 cup coconut flour
1 teaspoon baking powder
2 tablespoons beet powder works without it
pinch of salt

Frosting

1/2 cup organic palm shortening
1/3 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons tapioca flour or arrowroot powder
2 teaspoons coconut flour
1 tablespoon chilled coconut milk fat thick stuff from top of can

Method

Cupcakes

Preheat oven to 350 degrees Fahrenheit
In a stand mixer or large bowl, mix together coconut oil, maple syrup, eggs and vanilla extract with a mixer or whisk
In a separate bowl, whisk tapioca flour, coconut flour, baking powder, beet powder and salt together
Slowly mix the dry mixture in with the wet mixture, adding ¼ cup at a time until well mixed
Scoop your batter into muffin liners in a muffin pan. Fill each well 2/3 of the way and you should get 10 cupcakes
Place in oven and bake for 18-20 minutes or until cooked through. Use a toothpick to poke through a muffin to make sure the toothpick comes out clean

Frosting

Combine the palm shortening, maple syrup, vanilla, tapioca flour and coconut flour in the bowl of a stand mixer with a whisk attachment or a large mixing bowl
Using the stand mixer or a hand mixer, beat until smooth
Add your chilled coconut milk and beat until well combined. Do not over mix or your frosting might seperate
Once your cupcakes are completely cool, use immediately by placing in a piping bag or ziploc bag with a corner cut off to frost your cupcakes

Notes

This frosting recipe is from The Urban Poser. I only made one modification but the rest is hers, make sure you check out the Original recipe and her amazing website.

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