4th of July Desserts: Red Velvet, White and Blue Cupcakes

4th of july desserts

The stunning combination of deep red velvet cake with bright white icing, blueberries and blue sprinkles makes these mini cupcakes one of the most festive 4th of July desserts.

What makes a red velvet cake a red velvet cake? Well, for starters red food coloring but also the essential ingredients of buttermilk and vinegar. The buttermilk adds subtle flavor and bounce to the cake and the vinegar is essential to enhance the red color. You can of course simply buy red velvet cake mix or just use your favorite chocolate cake batter recipe.

Cut out some of the sugar by replacing the sugar icing with fresh whipped cream which is so much lighter than traditional cupcake icing. You can even add a drop of all-natural red or blue food coloring to the heavy cream before beating.

Make sure to buy mini cupcake wrappers in blue or silver. In a pinch you can bake the cupcakes directly in the mini muffin tin but know that they are difficult to remove and you’ll need to heavily grease the pan.

4th of july desserts

Save Recipe
Save to BigOven

4th of July Desserts Mini Cupcakes Recipe

4th of July Desserts Mini Cupcakes Recipe

Rate this recipe

0 ratings

4th of July Desserts Mini Cupcakes Recipe


    For the cake:

  • 1 teaspoon baking soda
  • 3 tablespoons unsweetened cocoa powder
  • 3 cups cake flour
  • ½ teaspoon salt
  • 2 ¼ cup sugar
  • 3 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon white vinegar
  • 1 stick of unsalted butter (8 tablespoons), at room temperature
  • 1 cup buttermilk
  • red liquid or gel food coloring (about 2 tablespoons)
  • 1 cup vegetable oil
  • 48 mini cupcake wrappers

    For the tops:

  • 1 cup heavy whipping cream
  • ½ teaspoon sugar
  • ½ pint blueberries
  • ¼ cup blue sugar sprinkles
  • 1 cup strawberries


  1. Preheat oven to 350 degrees Fahrenheit. Place a paper wrapper in each cupcake slot of the mini muffin tin.
  2. Whisk the dry ingredients together in a bowl: flour, baking soda, cake flour, cocoa powder and salt.
  3. In a large bowl, beat the butter and sugar together with a handheld mixer. Beat for 3 minutes, then add the vegetable oil and beat for another minute. Add the eggs, vinegar and 2 tablespoons of food coloring and beat for one more minute. Make sure the color is a deep red and add more coloring as needed. Then add the flour mixture to the batter about 1 cup at a time. Try not to over mix.
  4. Use a tablespoon to scoop the mixture into the lined tin. Fill each cup about ⅔ of the way and bake for 16 minutes. Remove from oven and set to cool on a wire rack for 15 minutes, then repeat until you have used all the batter.
  5. To make the whipped cream, use the same handheld mixer to beat the heavy cream on high in a large chilled metal bowl for about 5 minutes. Add the sugar as soon as peaks start to form. Chill the whipped cream until you are ready to use it. Use a butter knife to frost the cupcakes and add blueberries, sprinkles and thinly sliced strawberries to decorate.
Nutrition label for 4th of July Desserts Mini Cupcakes Recipe



Related on Organic Authority 

Vanilla Coconut Paleo Cupcakes 

Vegan Chocolate Cupcakes 

Vegan Mojito Cupcakes 

Photos by Ally-Jane 



Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.

Source link

Gluten-Free Vegan Cupcakes Recipe with Coconut Whipped Cream Frosting and Fresh Berries

Vegan Cupcakes with Coconut Whipped Cream and Berries

Lighten up your next batch of cupcakes by ditching the dairy and gluten in favor of these vegan cupcakes topped with coconut whipped cream frosting and fresh berries. These are great for serving to your friends and family with food allergies since they are gluten-free, dairy-free, and egg-free. Plus, these cupcakes won’t leave you feeling heavy or bloated afterward.

This recipe uses organic sugar because conventional cane sugar is often refined with bone char and/or other animal byproducts. By opting for certified organic sugar, you are guaranteeing that your sugar is vegan.

The coconut whipped cream frosting is so light and fluffy, you’ll wish you had been topping your desserts with it all along. Native Forest canned coconut milk is BPA-free and certified organic, so opt for that if you are forgoing homemade coconut milk. A pro tip for easily separating the coconut solid from the liquid is to open the can upside down. Then drain out the liquid (save for another use, like a smoothie) and you will be left only with the solid cream remaining.

While these vegan cupcakes are crafted to taste like a cupcake straight from your favorite childhood bakery, that does mean they are a treat with their sugar content. You can lower the glycemic index of these and even make them refined sugar-free by opting for alternative sweeteners. Simply swap the cane sugar for coconut sugar, which is lower on the glycemic index than traditional sugar,  and swap the powdered sugar for a few tablespoons of pure maple or agave syrup and achieve the same results.

Note: your cupcakes may be more of an amber color when using coconut sugar but luckily they will be just as delicious!

Vegan Cupcakes with Coconut Whipped Cream Frosting and Fresh Berries

Makes 12 cupcakes
Adapted from Chloe’s Kitchen

For the cupcakes
1 ½ cups gluten-free 1-to-1 baking flour
¾ cup organic cane sugar
1 teaspoon baking soda
½ teaspoon sea salt
¾ cup unsweetened almond milk
½ cup expeller pressed refined coconut oil
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract

For the coconut whipped cream
5.4 oz chilled coconut milk (BPA-free can or homemade)
¼ cup organic powdered sugar
¼ teaspoon pure vanilla extract

For the topping
1 pint organic berries of choice

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with 12 cupcake liners.

Add gluten-free flour, sugar, baking soda, and sea salt to a large bowl. Whisk until well combined. In a separate large bowl, whisk together almond milk, coconut oil, apple cider vinegar, and vanilla extract.

Pour the wet mixture into the dry mixture and whisk just combined. Being sure not to overmix.

Fill each cupcake liner with cupcake batter until it’s about ⅔ full. Bake for 18-20 minutes, until cooked through. Insert a toothpick and be certain it comes out dry and with few if any crumbs before removing from the oven. Let the cupcakes cool for 30 minutes.

Meanwhile, add chilled coconut milk, powdered sugar, and vanilla extract to a mixing bowl. Using a hand mixer, mix until the coconut whipped cream is light and fluffy.

Top each cupcake with coconut whipped cream and a few berries. Serve immediately. Leftover unfrosted cupcakes can be stored in the refrigerator for up to 3 days. Store leftover coconut whipped cream in the fridge as well.

Related on Organic Authority
5 Gluten-Free Flour Alternatives for Delicious Baked Goods
21 Ways to Enjoy Summer Berries
Get Cracking! 15 Unusual Ways to Use Coconut Milk

Image of cupcakes with raspberries via Shutterstock

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.

Source link

Natural Red Velvet Cupcakes (Dye-Free, Grain-Free) Deliciously Organic

Natural red velvet cake without any food dyes and grain-free? Game on! With Valentine’s Day coming up, here's a healthier option to a holiday favorite.

Natural red velvet cake without any food dyes and grain-free? Game on!

With Valentine’s Day coming up, I wanted to give you a healthier option to a holiday favorite.

This grain-free, dye-free red velvet cupcake recipe gets its red color from roasted beets, and you can’t actually taste the beets at all!

I played around with different sugars, and this recipe really does taste best with maple sugar, or organic cane sugar. I tried it with coconut sugar, and while the cake tasted nice, it did have a slight off-flavor that I wasn’t a huge fan of. I rarely use an organic cane sugar, but for a recipe like this that I only make once a year, I’m OK with making an exception.

Natural red velvet cake without any food dyes and grain-free? Game on! With Valentine’s Day coming up, here's a healthier option to a holiday favorite.

Also, keeping the sugar as low as possible in desserts is an important factor to me. I found that keeping the sweetener at 3/4 cup was best so that the beet flavor didn’t shine through and instead you get that lovely traditional red velvet flavor.

Red velvet cake is served with cream cheese frosting, but if you need to avoid cream cheese, here and here are some great options for a dairy-free “cream cheese” frosting. And, to make the cupcakes a bit more festive, I sprinkled them with freeze-dried raspberries and inserted a beet chip in them.

Here are some more Valentine’s favorites you might enjoy:

3-Ingredient Chocolate Mousse 
Grain-Free Chocolate Mug Cake 
Grain-Free Chocolate Tiramisu
Grain-Free Molten Lava Cake

Makes 1 dozen cupcakes

Natural Red Velvet Cupcakes (Dye-Free, Grain-Free)

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Print Recipe


    For the cupcakes:

  • 1 cup roasted beets, chopped
  • 2 tablespoons vanilla extract
  • 1/2 cup buttermilk
  • 2 cups finely-ground almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cocoa powder (non-alkalized)
  • 3/4 cup maple sugar or organic cane sugar (see note above in post)
  • 2 teaspoons baking powder (make sure it’s gf!)
  • 3 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • For the frosting:

  • 3/4 pound mascarpone or cream cheese
  • 2 teaspoons vanilla extract
  • 1/4 cup raw honey
  • 1 cup heavy cream, whipped until soft peaks form
  • Dried raspberries, crushed (optional)


  1. Preheat the oven to 350ºF and adjust the rack to the middle position. Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth. Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds. Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
  2. Whisk mascarpone or cream cheese, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and sprinkle with dried raspberries, if using. These are best served the day they are made.




Copyright 2016 Deliciously Organic

Source link