Red Velvet Cupcakes
This is my healthy take on the traditional red velvet chocolate cake. It’s lovely and moist from the fresh grated beetroot that i’ve added into my cupcake batter and it replaces the traditional red food colouring found in traditional recipes. The final cupcake looks wholesome and healthy and tastes purely delicious. I enjoyed them topped simply with a spoonful of thick coconut yoghurt or whipped cream cheese frosting. If you’re entertaining, then adding a few fresh or freeze dried raspberries over the top will add another amazing flavour sensation.
What’s good about it:
Beetroots are packed with phytonutrients called betalains that provide antioxidant and anti-inflammatory support to the body. Beetroot is also one of the richest dietary sources of antioxidants and naturally occurring nitrates. Nitrates are compounds which improve blood flow throughout the body – including the brain, heart, and muscles. These natural nitrates increase a molecule in the blood vessels called nitric oxide, which helps open up the vessels and allows more oxygen flow as well as lower blood pressure. Cocoa is associated with a reduced risk for heart disease, stroke, and diabetes according to studies from the British Medical Journal. Chocolate contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain. It contains the stimulants theobromine and caffeine that can increase alertness and give you a pleasurable sensation similar to the high people get after exercise.
260 g ( about 2 large/ 9 oz) ) beetroot, grated raw with skin
2 organic eggs
1 teaspoon vanilla extract or paste
1/2 teaspoon ground cinnamon
Pinch of sea salt
150 g (1 ½ cups/ 5 1/4 oz) ground almonds
¼ cup or 3 tablespoons cocoa powder or Healthy Chef Naked Chocolat
3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted butter
¼ cup (60 ml) honey or pure maple syrup
½ cup (75 g / 2.5 oz) frozen raspberries
1 teaspoon gluten free baking powder or 1/4 teaspoon bicarb soda or baking soda
Preheat your oven to 160 C. (320 F) fan forced or 180 C (356 F) no fan.
Combine raw beetroot, eggs, vanilla, cinnamon, ground almonds, Naked Chocolat, honey,oil and baking powder into a large bowl.
Mix well with your hands until combined then add the raspberries if using.
Spoon into paper lined cupcake or small muffin tins.
Bake for 45 minutes or until cooked through.
Remove from the oven and cool completely in the tin.
Serve alone or topped with your desired flavoured frosting (see below for frosting recipes)
- I love to serve simply with thick Greek Style yoghurt or coconut yoghurt.
- Serve topped with raspberries which add that extra layer of deliciousness to the eating experience.
- For those who want to use a wholemeal spelt flour 1 cup should replace the almond meal. You will need to add another 1/4 your choice of oil or butter to the recipe.
Yummy Simple Frosting ideas:
1 Thick Greek Style yoghurt or coconut yoghurt.
2 For a delicious almond or rice milk cream combine 1 1/2 cups milk, 1 teaspoon vanilla bean paste, 1 tablespoon honey or pure maple syrup and 2 heaped tablespoons arrowroot or corn flour then heave over a low heat until thick like a custard. Remove from the heat and cool in the fridge. Once cold place into a blender and blend until smooth and creamy…add a little splash of milk or even coconut milk if you want a creamy consistency. This is based on a blancmange style custard cream recipe.
3 For yummy cashew nut cream combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of water or orange juice and a little vanilla. Blend in a good high speed blender until smooth and creamy.
4 For a chocolate cream frosting combine 2 ripe avocados, 1/4 cup cocoa or cacao powder, 1/4 cup honey, a pinch of sea salt and 1 teaspoon vanilla bean paste. Blend in a Vitamix until smooth and creamy. Add a little splash of water for a smoother and fluffier consistency.
5 for a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark with a little lemon zest, juice, vanilla and a little maple syrup or honey to taste. Beat well until combined and creamy.
6 A simple dollop of marscarpone or whipped ricotta.
MORE CHOCOLATE RECIPES:
- Flourless Salted Chocolate Cake / gluten free / paleo
- One Bowl Chocoalte Cake – gluten free / paleo
- Raw Chocolate Cake – gluten free / paleo
- Naked Hot Chocoalte – Sugar Free – Gluten Free – Dairy Free – Delicious
- Naked Chocolate Wellness Pack – The perfect Gift