These little treats are just too cute. I’ve made this really simple for you and I’ve got a secret: it uses a baking mix!!!! Yes, that’s right – I don’t always make things from scratch; especially when I’ve found such a wonderful packaged product with awesome ingredients!!! I first ran across Simple Mills at the Gluten & Allergen Free Expo in Dallas. They had GREAT product samples from these simple, yet healthy baking mixes. I was completely amazed as I had NEVER seen baking mixes so natural and also Paleo! Their mixes include simple ingredients: almond flour, arrowroot starch, coconut nectar, baking soda, sea salt, pumpkin, banana and cocoa. They have several different mixes. I’ve tried the Banana Muffin Mix and the Chocolate Muffin Mix. I’ve bought their pack of mixes on Amazon here. I’ve also made these egg free and they still turn out wonderful! For the rest of the cupcakes, I used a simple, surprising icing mix with easy to make candy hearts. These make a great dessert for your love or your kiddos! Makes 9 cupcakes.
1 package of Chocolate Muffin Mix from Simple Mills (or your favorite chocolate cupcake mix/recipe)
1 egg (or flax egg: 1 Tbsp flax + 3 Tbsp cold water)
1 Tbsp coconut oil, melted
1 Tbsp coconut oil, melted (or butter)
2 cups powdered sugar
1/4 cup beet juice or berry juice *see note below*
1 tsp coconut oil, melted
1 cup white chocolate chips (or dark chips) *see note 2 below*
- In a bowl, whisk together baking mix, egg, water and coconut oil until blended. Pour into greased or line muffin tins.
- Bake at 375F for about 20 minutes or until cooked through. Let cool completely.
- Meanwhile, in a mixing bowl, combine icing ingredients and blend until very smooth and starting to thicken (add more powdered sugar if necessary).
- In a small bowl, melt oil and chocolate chips in microwave (or using the double boiler method). Start with cooking on high 30 seconds and stirring. Repeat heating in 15 second intervals until melted and smooth.
- Place a piece of wax paper on the counter. Using a spoon, toothpick, straw, whatever you find that works, drizzle chocolate onto wax paper in heart shapes. This takes a bit of practice. I used a spoon and made the best hearts I could. We also made just some little squiggles and they looked cute too. Let chocolate shapes cool and harden completely.
- Spread icing on cooled cupcakes and top with candy hearts or shapes.
*Beet Juice*: Using beet juice gives you a natural pink color in the icing, using no chemicals or dyes. Plus the beet does not add any flavor. Try making this juice and using just a bit for your icing!*
*Note2: The candy heart recipe above uses packaged white chocolate chips. This saves some time but I also wanted another option for making my candy hearts with more natural ingredients. For a more natural recipe take 3 tbsp coconut oil, 1/2 cup coconut butter (or manna), 1 tsp raw honey and 1 tsp vanilla and blend in a small blender for about a minute or until completely smooth. Add more melted coconut oil if necessary to get a thinner result. Proceed as you would with the chips.*
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