These blueberry-acai cupcakes are so flavourful! They combine two of my favourite superfoods in one delicious bite-sized dessert.
I have this theory that when you eat small cupcakes, they don’t count the same way that big ones do! I know this actually couldn’t be further from the truth, but it makes me feel less guilty when I eat three or four in one sitting!! Luckily, these blueberry acai cupcakes also happen to be gluten free, dairy free and sugar free- not to mention full of superfoods and nutritionally beneficial ingredients- so even if I do eat a bunch, I know that they’re not going to negatively impact my health (or waistline!). Best of all, my kids love the sweet-tart flavour of these cupcakes, and I love that they’re getting a healthy dose of antioxidants, vitamins, minerals and healthy fats!
Acai is one of the best superfoods around. It has been proven to aid in weight loss, lowering cholesterol, helps balance hormones and improves skin. It’s tart in a good way, with a berry finish, making it the perfect accompaniment for sweet, plump blueberries. Blueberries, like acai, are powerful antioxidants. They’re full of vitamin C and B6, as well as fiber, potassium, and folate. Like acai, they’re an excellent food for heart health and help give your skin a nice glow!
To sweeten my cupcakes and add moisture, I used agave syrup. Although it is significantly less sweet than sugar, I find it lends the perfect level of sweetness to these cakes. I find that when you cut sugar entirely out of your diet, you end up tasting your food more- the natural sweetness in whole foods comes through in a pronounced way, and sugar in turn ends up tasting cloyingly sweet in an unpleasant way. If you don’t have agave nectar handy, maple syrup works just as well- just cut down the amount by half, and add a bit more apple puree to balance the moisture levels. I promise, these cupcakes are so sweet and light, you’ll never miss the sugar!
Mini Blueberry-Acai cupcakes
- 2 cups Gluten Free white flour
- 1 tbsp Acai powder
- 7 tbsp Agave Syrup
- 1/2 cup Melted Coconut Oil
- 1 tsp Baking powder
- Pinch of Pink Himalayan salt
- 1 tsp vanilla essence
- 1/2 cup Coconut milk (or any plant based milk)
- 1 cup fruit purée( I use apple purée)
- 1 cup blueberries
- Preheat oven to 185C (375F)
2. Make the cake- Mix all ingredients together until a smooth batter is formed.
3. Pour into individual cupcake molds lined with paper, and bake for 10-12 minutes. To check doneness, insert a toothpick into the center of the middle cake. If it comes out clean, the cakes are done. If not, allow them to continue baking and check at 5 minute intervals.
My favourite thing about vegan baking is that I don’t have to worry about gluten development, the way I would with traditional baking methods. Because there is no gluten present in this batter, there is absolutely no chance of over-mixing- this means that you can literally toss all the ingredients together, mix until smooth, and bake away, without any worry for a tough end product! Because I used small cupcake molds, the baking time is significantly lessened; this means that I can bake even MORE cupcakes, in less time!! If you don’t have mini molds, double the baking time for full-sized cupcakes. As always, make sure to test the center cupcake with a toothpick to make sure it’s fully baked before allowing them to cool.
Eating well should always be fun! I hope you enjoy these healthy, delicious little cupcakes! As always, eat well to live well!