Red Velvet Beet Cupcakes
Recipe by Megan Horsley
Ingredients
13
Time
30m
Serves
12
These decadent cupcakes are a high-protein and nutrient-dense version of the classic red velvet cake. Made with almond flour, these cupcakes are good for cardiovascular health and diabetes due to their higher fibre content which helps to keep blood sugar stabilized. The addition of beet offers a beautiful red hue and high iron, which is especially supportive in pregnancy. These cupcakes are sure to be a healthy hit at your next celebration.
Dessert
Gluten-Free
High Protein
Ingredients
1med (220g)
Beet
1tbsp
Apple Cider Vinegar
1/2cup
Avocado Oil
2
Large Eggs
2Tbsp
Coconut Yogurt
1cup
Coconut Sugar
2tsp
Vanilla Extract
1/4cup
Cacao Powder
2 1/2cups
Almond Flour
2tsp
Baking Powder
1tsp
Baking Soda
1/2tsp
Himalayan Salt
1 1/2cups
Cashew Cream Cheese Frosting (linked below)
Mentioned Recipes
Cashew "Cream Cheese" Frosting
0m
Instructions
1
PREHEAT: oven to 350F. Line a muffin molds with papers.
2
PROCESS: the shredded beet, apple cider vinegar, avocado oil, eggs, yogurt, sugar and vanilla extract in a food processor until smooth.
3
WHISK: the cacao powder, almond flour, baking powder, baking soda and salt in a large bowl. Add the beet mixture and whisk until well combined.
4
DIVIDE: the batter evenly in the muffin mold and bake for 25-30 minutes.
5
COOL: the cupcakes fully before frosting with the cashew cream cheese frosting.
6
Substitutions: To make the cupcakes vegan, use 2 flax eggs instead of regular eggs.
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
