You'll never guess these Olympic rings are made with chocolate covered apple slices! Dye-free and gluten-free, these cupcakes are bursting with fresh summer blueberries. A must make for any Olympics themed party!
Olympic Cupcakes
6 large eggs
⅔ cup pure maple syrup
½ cup ghee (we used Carrington Farms)
2 tbsp milk
2 tsp vanilla extract
½ cup coconut flour
¼ cup lupin flour (we used Carrington Farms)
1 scoop protein powder (we used Simply Tera Protein Powder)
1 tsp baking powder
½ tsp salt
1 cup blueberries
Olympics Apple Ring Toppers
12 apples, cored and sliced into rings
1 cup white chocolate chips
½ cup chocolate chips for black
2 tsp coconut oil (we used Carrington Farms), split
1 tsp goji berry powder (we used Carrington Farms) for red
1 tsp matcha powder (we used Carrington Farms) for green
1 tsp blue spirulina for blue
1 tsp green spirulina for green
¼ tsp turmeric for yellow
Optional: dye-free colored sprinkles to match each ring color
Frosting
Clean store-bought frosting (to make life easy!)
2In a small bowl, beat the eggs, pure maple syrup, ghee, milk, and vanilla extract.
3In a separate bowl, combine the coconut flour, lupin flour, protein powder, baking powder, and salt.
4Add flour mixture to egg mixture; stir to combine. Fold in the blueberries.
5Pour into a silicone muffin tray. Bake for 18-20 minutes until a toothpick comes out clean. Let the muffins cool.
6Once cooled completely, frost your cupcakes.
7Melt your white chocolate with 1 tsp coconut oil. Do the same with chocolate chips.
8Divide the white chocolate into 4 separate bowls and add color to each one. Mix to combine.
9Line a baking sheet with parchment paper. Using a spoon, pour chocolate on each apple slice to resemble a different Olympic ring color. Add optional sprinkles. Freeze for 10 minutes. Remove from freezer and top each cupcake with a different ring color. Enjoy!
Ingredients
Olympic Cupcakes
6 large eggs
⅔ cup pure maple syrup
½ cup ghee (we used Carrington Farms)
2 tbsp milk
2 tsp vanilla extract
½ cup coconut flour
¼ cup lupin flour (we used Carrington Farms)
1 scoop protein powder (we used Simply Tera Protein Powder)
1 tsp baking powder
½ tsp salt
1 cup blueberries
Olympics Apple Ring Toppers
12 apples, cored and sliced into rings
1 cup white chocolate chips
½ cup chocolate chips for black
2 tsp coconut oil (we used Carrington Farms), split
1 tsp goji berry powder (we used Carrington Farms) for red
1 tsp matcha powder (we used Carrington Farms) for green
1 tsp blue spirulina for blue
1 tsp green spirulina for green
¼ tsp turmeric for yellow
Optional: dye-free colored sprinkles to match each ring color
Frosting
Clean store-bought frosting (to make life easy!)
Directions
2In a small bowl, beat the eggs, pure maple syrup, ghee, milk, and vanilla extract.
3In a separate bowl, combine the coconut flour, lupin flour, protein powder, baking powder, and salt.
4Add flour mixture to egg mixture; stir to combine. Fold in the blueberries.
5Pour into a silicone muffin tray. Bake for 18-20 minutes until a toothpick comes out clean. Let the muffins cool.
6Once cooled completely, frost your cupcakes.
7Melt your white chocolate with 1 tsp coconut oil. Do the same with chocolate chips.
8Divide the white chocolate into 4 separate bowls and add color to each one. Mix to combine.
9Line a baking sheet with parchment paper. Using a spoon, pour chocolate on each apple slice to resemble a different Olympic ring color. Add optional sprinkles. Freeze for 10 minutes. Remove from freezer and top each cupcake with a different ring color. Enjoy!
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