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Wednesday, April 10, 2013

Red Velvet Cupcakes

Gluten free and vegan, free of artificial dye

These vibrant cupcakes don't need artificial dyes to give them their red hue. The secret ingredient here is beet, which adds the perfect coloring and packs fiber, manganese and iron. Beets are also full of folate, a B vitamin that is essential for producing and repairing DNA and may play a role in cancer protection.

·         1 organic raw beet, grated (or approx. 1 cup)
·         1/2 cup plant milk, divided
·         1/2 tsp. white vinegar
·         1/2 tsp. vanilla extract
·         3/4 cup plus 2 Tbsp. gluten free all-purpose flour
·         6 Tbsp. unsweetened natural cocoa, plus 1-2 tablespoons for decorating
·         1 Tbsp. baking powder
·         1/2 tsp. baking soda
·         1/2 tsp. ground cinnamon
·         1/2 tsp. salt
·         1/3 cup coconut oil
·         3/4 cup vegan sugar
·         1 flax "egg", cold (1 Tbsp ground flaxseed  in 2 Tbsp. water)
Cream Cheese Frosting
·         2/3 cup confectioners sugar
·         4 Tbsp. Tofutti Cream Cheese
·         1/2-1 tsp. vanilla extract
1.      Preheat oven to 350 degrees F. Drop paper liners into cavities of a 12-cavity regular size muffin pan.
2.    Grate the beet. Place beets in blender, add 1/4 cup milk and whirl until beets are finely chopped. Add remaining milk, vinegar and vanilla and whirl to a puree, making sure no lumps of beet remain. Set beet mixture aside.
3.      In small bowl, combine flour, 6 tablespoons of cocoa, baking powder, baking soda, cinnamon and salt, and set aside.
4.      In medium bowl, combine cold oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold flaxegg and beat at high speed until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients. Divide batter evenly among lined muffin cups, filling them about two-thirds full.
5.      Bake cupcakes for 28-30 minutes, or until tops feel springy and when one cupcake is lifted out, bottom feels springy, too. Immediately transfer cupcakes to wire rack and cool completely before frosting. Cupcakes are best when stored overnight at room temperature in covered container.
6.      Ice cupcakes, using about 1 tablespoon of frosting for each. Place remaining cocoa in a strainer and sprinkle it over frosted cupcakes. If desired, let cupcakes sit at room temperature to let frosting set, about 2 hours. The frosted cupcakes can sit at room temperature for up to 12 hours.
Cream Cheese Frosting
1.      In small bowl, work sugar and Tofutti together with wooden spoon or hand mixer until combined. Mix in vanilla.
2.      This frosting is best when refrigerated 8 hours to overnight, loosely covered, before using. It keeps in refrigerator for 5 days.
3.      Makes a generous 2/3 cup.
Makes 12 cupcakes.

Did You Know?

Beetroot gets it deep red color from a variety of betalain pigments, currently being studied for their anti-cancer properties.


  1. these look great! any advice for making this recipe into a 2 layer cake using 9" pans? thank you!

  2. It has been my experience that when baking gluten free and vegan using regular cake pans yields a product without a thoroughly cooked center. I have found that I can count on success in cupcakes or Bundt cakes only. Perhaps someone with a good tip on baking a layered vegan, gluten free cake can chime in!

  3. 3 Studies REVEAL Why Coconut Oil Kills Fat.

    The meaning of this is that you literally get rid of fat by eating Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal magazines are sure to turn the traditional nutrition world upside down!


Please leave a comment, I'd love to hear what you think!
~ Shelley