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Olympic Ring Cupcakes

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!)
1

Preheat oven to 350F.

2

In a small bowl, beat the eggs, pure maple syrup, ghee, milk, and vanilla extract.

3

In a separate bowl, combine the coconut flour, lupin flour, protein powder, baking powder, and salt.

4

Add flour mixture to egg mixture; stir to combine. Fold in the blueberries.

5

Pour into a silicone muffin tray. Bake for 18-20 minutes until a toothpick comes out clean. Let the muffins cool.

6

Once cooled completely, frost your cupcakes.

7

Melt your white chocolate with 1 tsp coconut oil. Do the same with chocolate chips.

8

Divide the white chocolate into 4 separate bowls and add color to each one. Mix to combine.

9

Line 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!

Nutrition Facts

0 servings

Serving size