Bonjour tout le monde!!
I only changed a few things, but it’s basically the same recipe I made long time ago, while I was with Arnold at Arnold’s Way. Instead of using raisins I only used dates this time, but the taste is pretty much the same. Delicious!
This is so easy to do and there’s no one who hasn’t liked them! It is just so filling and the best dessert ever when craving for sweets, or at least it is for me.
You can check the recipe here and watch the “how to” video. Sorry that video was kind of messy, you know I love clean kitchens! Big difference in a man’s kitchen and a women’s kitchen don’t you think? So funny!
The recipe yields around 7 medium cupcakes it all depends on the size, because if you make them bigger an thicker probably just around 4.
Leave your cupcakes in the fridge while you make your pink icing, around 5-10 min. I used 2 frozen bananas this time, blended on my food processor and while blending added around 1 Tbsp of fresh beet juice. Keep blending until really smooth and pink.
Top your cupcakes with the icing and serve immediately! The icing defrosts super quickly, I had some “technical problems” while taking my pictures so trust me, you want to eat it right away.
I do have an important thing to remark: these are highly addictive! I ended up eating the whole cupcake mixture and pink icing! Oh my goodness, you need a lot of self-control with this one, trust me. But don’t worry this is super healthy, great carb sources and packed with fiber from the juice pulp. So you’re both nourishing your body and having a feast in your mouth! Yumm!