With Valentines Day on Saturday I wanted to make a healthy alternative of red velvet cupcakes that you all can make for your special someone or even for your friends if your having a single girls night.

They are made with spelt flour and roasted beetroots and topped with whipped coconut cream and strawberries. The cupcakes taste very healthy but when topped with the coconut cream they were delicious and I didn’t want to stop at one.

To make the cupcakes a little bit more red you could try adding some red food dye but make sure to buy this from your local health food shop so its not packed full of bad stuff. You can also try and make these cupcakes vegan by substituting the eggs with “chia eggs” also.

 

Red Velvet Cupcakes

Serves: 12

Time: 1 hour 45mins

Ingredients:

Cupcakes:

260g fresh beetroot (around 2 medium beetroots), peeled and ends chopped off

2 organic eggs, whisked

1 tsp vanilla extract

1½ cups spelt flour or gluten free flour

1 tsp baking powder

¼ cup cacao powder

3 tbsps coconut oil

¼ cup rice malt syrup

Icing:

1 can (400ml) organic coconut cream, refrigerated overnight

1 tbsp rice malt syrup

1 tsp vanilla extract

Strawberries, to decorate

Method:

Preheat the oven to 200°C.

Wrap your peeled beetroots up individually in some foil with ½ teaspoon of coconut oil and 1 teaspoon of water in each beetroot. Place the wrapped beetroots onto a baking tray and place into the oven for 30-40 minutes or until a fork easily can go through the beetroot.

Once the beetroots are ready, unwrap and allow to cool slightly. Once cooled place the beetroots into a blender or food processor and blend until a puree.

Turn the oven down to 160°C.

Mix the beetroot and the remaining cup cake ingredients in a large mixing bowl until well combined and smooth. Using an electric mixer makes this step easier.

Spoon the mixture evenly into muffin tins lined with paper muffin liners. I made 12 cupcakes.

Place the cupcakes into the oven for 35-45 minutes or until a skewer placed into the muffin comes out clean.

Remove from the oven and allow to cool completely.

To make the icing, remove the can of coconut cream from fridge and flip upside down (this will cause liquid to be on top). Open the can and pour coconut water into a separate bowl (discard or save for smoothies).

Scoop the remaining chilled coconut cream into a large mixing bowl. Using an electric mixer or whisk, whip the coconut cream until fluffy. Add the syrup and vanilla to the cream and whisk again until combined.

Carefully cut your strawberries into the shape of love hearts like the picture shown.

Spread the icing onto the cupcakes with the whipped coconut cream and then decorate with strawberries on top.

Store in an airtight container in the fridge and they will keep for a few days.

 

Enjoy!

 

B x

[vc_single_image image="10745" img_link_target="_self" img_size="medium" img_link_large="yes"]

0