Our 20th anniversary celebrations were a fantastic success! Thank you to everyone who participated. We will be announcing the winner of our gift basket soon, so stay tuned!
In response to many requests, Jessica, talented baker and front staff member from our Crowfoot location, has kindly agreed to share her healthy recipe for moist and delicious Natural Red Velvet Cupcakes. These were the cupcakes Jessica served at the Crowfoot clinic to rave reviews.
Natural Red Velvet Cupcakes
Prep Time: 1 hour
Yield: 24 mini cupcakes + 3 regular sized cupcakes, or 12-14 regular sized cupcakes.
Ingredients:
For the cupcakes –
- 3/4 cup freshly puréed beets (boiled until tender, then puréed)
- 1/3 cup coconut oil
- 1 1/4 cup coconut sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 cup organic flour
- 1/4 tsp salt
- 1 1/2 Tbsp. organic natural cocoa powder (NOT dutch processed)
- 1 1/2 tsp baking powder
- 1 cup almond milk (or other milk alternative)
For the icing:
- 1/4 cup Earth Balance
- 1 block cream cheese (250g) – use vegan cream cheese to keep vegan
- 1 to 1 1/2 cups icing sugar
- a splash of vanilla extract
Instructions:
1. Preheat oven to 350F.
2. Mix the beet purée and oil until incorporated.
3. Add sugar, vanilla extract.
4. In a bowl, sift together flour, cocoa powder, salt, and baking powder.
5. Alternate adding the flour mixture and milk until incorporated into the batter.
6. Divide among cupcake liners, filling them 3/4 full, and bake for 15-20 minutes (for mini cupcakes) and 20-25 minutes (for regular sized cupcakes) until a cake tester or toothpick comes out clean when poked in the middle.
7. To make the cream cheese icing, whip together all ingredients (add the icing sugar 1/2 cup at a time until it reaches your desired consistency)
8. Pipe onto cupcakes as desired. The beetroot may discolour the frosting if left for too long, so if you are piping this ahead of time, do not do so more than 24 hours ahead of time.
9. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.