Healthy, fibre filled red velvet cupcakes that are also plant based and can be easily made gluten and sugar free too!
These little beauties are so easy to make and I’m sure will be greatly appreciated by anyone in your life for Valentine’s day (or any day) who likes to eat healthy or who has intolerances and would like to have a homemade treat.
Beetroot has many benefits including containing antioxidants and compounds that are heart healthy, combine this with antioxidant & magnesium rich cacao powder plus the fibre from the wholemeal flour and you’ve got yourself some healthy homemade treats. You can also take these up a level health wise by making them sugar free too meaning no blood sugar spikes and more tooth friendly.
Recipe (makes 8 small cupcakes)
–125g wholemeal flour
-4 Tbsp (1/4 cup) of coconut sugar or Natvia for sugar free
-10g cacao powder
-1 tsp baking powder
-approx.130g vac pack beetroot
-15g coconut oil melted or avocado oil
-1/4 tsp Apple cider vinegar (helps make them less dense)
-160g vegan cream cheese (Violife is good, get it at any big supermarket)
-6 drops liquid stevia OR 2 tsp maple syrup/honey etc
-1 to 2 Tbsp beet juice from pack (adjust to desired colour & taste)
optional: 1 tsp vanilla extract
Preheat the oven to 180c/160c fan
Sift the flour then add in the rest of the dry ingredients and stir
Blend together the beetroot, water, melted oil and ACV then pour into the dry stuff and stir
Spoon about 1 and a half tablespoons of the batter into bun cases
Bake for 20mins then leave to cool before making the frosting
For the frosting simply blend together all the ingredients adjusting to your own tastes then spoon into a piping bag and pipe onto the top of the buns, add toppings if desired.
For another red velvet recipe try out my pancake version