Healthy Valentine's Day Cupcakes

Strawberry AND Raspberry

 No refined sugars or flour Cupcakes

Strawberry Cupcakes (gluten free and lower carb)

3 C blanched almond flour

1/2 t sea salt

1/2 t baking soda

1/4 C grapeseed oil

1/2 C minus 1 T agave nectar

2 large organic eggs

1 T pure vanilla extract

1 T Pollaner strawberry all fruit spread

1/4 thawed from frozen organic strawberries with some of the melted juices

2 drops strawberry flavoring (optional)

mix all wet ingredients in bowl with blender, combine dry and add slowly.  Bake in cupcake wrappers for about 12-15 min or until center comes out clean on cake tester or toothpick at 350 

 (frosting recipe below)

Raspberry Cupcakes (high fiber)

1 C organic barley flour

1/2 C organic brown rice flour

2 T ground flax 

2 t baking powder

1/4 t baking soda

1/2 t fine sea salt

1/2 C fresh organic raspberries

1/2 C grapeseed oil

1/2 C agave nectar

2 large organic eggs

mix wet in mixer bowl, combine dry and add until all combines.  Put into cupcake liners and bake

at 350 degrees for about 15 min or until center comes out dry on tester.

 No sugar Frosting:

1 C organic dry milk powder

1 stick room temp organic butter (or vegan butter substitute or coconut oil)

1 t pure vanilla extract

1/4 C agave nectar 

optional 1 T ground up coconut crystals 

1 T water or juice to flavor

cream butter and sugars, add in vanilla and any other flavors (I added extra strawberry juice to the strawberry cupcakes and a raspberry coffee flavoring to raspberry cuppies)

SIFT in powdered milk

chill about 20 min or until frosting is thickened enough to pipe or spread, embellish as you wish.

Chocolate Cupcakes just incase.....

Chocolate cupcakes recipe found HERE