Packed with protein and fibre, these naturally coloured beauties are not only quite healthy but also moist and scrumptious. Although quite filling, it's hard to have just one!
An important compound found in beets is nitrate. Unlike the harmful version found in packed meats, nitrates from whole foods convert into nitric oxide, which can relax and dilate blood vessels, having the potential to reduce blood pressure when necessary.
My daughter pointed out that there is not such thing as red velvet without cream cheese frosting... If you agree, just whizz up some soft cheese (dairy or lactose-free as necessary), butter, honey and vanilla.
Ingredients (for 18 cupcakes)
250g cooked beetroot, blitzed into a smooth mixture
2 large eggs at room temperature (separate yolk and whites)
125g GF wholemeal flour
125g almond flour
1tsp GF baking powder
1/2tsp baking soda
1/2tsp sea salt
3tsp cacao powder
2tsp vanilla extract or paste
100g unsalted butter at room temperature (alternatively, coconut or olive oil)
80g coconut sugar (you can always do 50-50 with xylitol)
1/2tsp apple cider vinegar
1/2 cup milk replacement (almond or oat milk) w/ 1 tsp of lemon juice
Preheat oven to 180°C and place liners in a cupcake tin.
Combine all the dry ingredients (GF and almond flour, baking powder, baking soda, sea salt, cacao) in a large bow and set aside.
Place egg whites in a clean bowl and beat for 2 minutes until peaks form and set aside.
Beat butter, sugar and vanilla on high until you get a creamy light mixture.
Add egg yolks and continue to mix.
Add beetroot pure and vinegar and continue to mix for another minute.
Add half the dry ingredients and fold in with a spatula; add the milk and then the rest of the dry ingredients and continue to fold in.
Gently fold in the egg whites until well combined (avoid over-mixing).
Distribute batter into the liners, filling them to about 3/4.
Bake for approximately 20 min and transfer to a wire rack to cool.