Healthy Red Velvet Cupcakes
Red velvet cupcakes are a classic favourite, but did you know their signature red colour often comes from artificial food colouring? Try this healthier twist on a traditional treat using beets to add natural colour, fibre and antioxidants!
Ingredients
- 1 cup Red Beets Boiled and Chopped
- 1 cup Almond Milk
- 2 tsp Apple Cider Vinegar Or White Vinegar
- 1 tsp Vanilla Extract
- 1 cup All Purpose Gluten Free Flour
- 3/4 cup Cacao Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2/3 cup Avocado Oil Fruits of choice, cacao nibs
- 3/4 cup Maple Syrup
- 1 Egg Or 1 Flax Egg if egg free
- *optional chocolate chips
Instructions
- Preheat the oven to 350°F and line a cupcake tray with paper liners.
- Add the beets, almond milk, vinegar, and vanilla to a blender. Blend until smooth and pureed. Add the egg, avocado oil and maple syrup. Blend.
- In a medium bowl, combine the gluten-free flour, cacao powder, baking powder, baking soda, and salt. Mix.
- Pour in the beet mixture and whisk.
- Divide the batter evenly among the cupcake liners and bake for approximately 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cupcakes to cool completely before adding your icing of choice.
- Enjoy!
For a dairy-free finish, choose a dairy-free icing. Store-bought gluten-free flour blends and other packaged ingredients should be checked for allergen cross-contact