• Chocolate cupcakes with pink velvet icing (Desiree Nielsen)Source: Desiree Nielsen

These adorable little cakes make you want to plan a party just to bake them.






Skill level

Average: 2.5 (39 votes)


Pink icing

  • 1 cup cream cheese
  • 1 tbsp butter, softened
  • 1 tsp (10 ml) vanilla essence
  • 45 ml coconut milk
  • ¼ cup (60 ml) honey
  • 15 ml beetroot puree or all natural red food colouring


  • 1½ cups almond meal
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • pinch of salt
  • 4 eggs
  • 1 tbsp vanilla essence
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make icing, add cream cheese, butter, vanilla, honey, coconut milk to the bowl of a stand mixer. Add beetroot puree and whip until smooth. Set aside in refrigerator until cupcakes are ready to ice.

2. Preheat oven to 160°C (325°F). Line 2 x 12-capacity muffin tins with cupcake liners.

3. Add almond flour to the bowl of a stand mixer. Add cocoa powder, baking powder and salt.

4. In a separate bowl, crack eggs. Add vanilla, honey, olive oil, water to eggs and whisk.

5. Turn stand mixer on low and pour wet ingredients into dry.

6. Pour batter into muffin tin. Bake 20 minutes or until a toothpick inserted comes out clean. Allow to cool completely before icing.

7. Add frosting to a piping bag and swirl onto cupcakes, then top with mint.