Allergy friendly Red Velvet Cupcakes, my friends!!
Naturally colored, by the way :D
Colored foods and desserts are so pretty to look at, but I hate using artificial dyes in my foods – not since the day my fingers got stained red and blue from coloring icing; and the only thing that crossed my mind was… if it’s staining my skin, what the heck is it doing to my insides??
When you treat your body well, it’ll return the favor. Makes sense to me.
Making naturally colored foods can be tricky because you have to get the ratios right, especially when it comes to red; the batter has to be acidic enough to preserve that pretty pinkish red hue. Not sure if the same applies to the other colors but I’ll let you know once I experiment with them.
Getting the pretty red to show in this recipe was kind of challenging, and I failed so many times because of it. But with perseverance came success and unwanted pounds – and thankfully I got something so good, it was worth the little muffin top I’m currently sporting, and also worth the extra time I’m spending at the gym to shed what I’ve deemed as ‘necessary poundage’ for the cause.
If only you knew how much I love you :)
These red velvet cupcakes are dye free and simply made using everyday ingredients. You are going to freak at how easy this recipe is to make. And the cupcakes taste so super good: hint of chocolate, sweet, pretty, allergy friendly. Can’t beat that combo.
Cream cheese icing is typically suggested for red velvet cakes and cupcakes. But I say use whatever you like on top – don’t feel limited to only one type of icing because someone said it has to be that way. Be a rebel in the kitchen!
For example, the icing pictured in this recipe is a whipped cream icing and it worked out superbly. One day I’ll share that recipe with you – once it’s perfect :D
These Red Velvet Cupcakes are free from:
- tree nuts
- animal products
What they aren’t free from is love. They’re FULL of that.
Try making these allergy friendly Red Velvet Cupcakes in time for Valentines, or Love Day as I prefer to call it. This day isn’t just for couples, it’s for whoever you love. This day is for my kids, my husband, my family, and my friends.
So happy Love Day to all of you, beautiful people. As always, drop me a line here and let me know what you thought of this recipe. And don’t forget to snap a pic of your food and post on Insta or FB before you devour the whole thing xx
Red Velvet Cupcakes
- 2 1/2 C flour
- 4 Tbsp natural cocoa powder (non alkalized - I use cacao powder)
- 1 Tsp baking powder
- 1/4 Tsp baking soda
- 1/2 Tsp sea salt
- 2 C sugar
- 3/4 C light oil (I use grapeseed)
- 1/2 C dairy free milk (I use coconut milk)
- 1/2 C packed fresh beets, minced
- 1/4 C plus 1 Tbsp fresh orange juice
- 2 Tbsp white vinegar
- 1 Tbsp vanilla extract
- Preheat oven to 350F, and line muffin tin with cupcake liners - set aside.
- Add vinegar to milk in a bowl or measuring cup and allow it to sour for a few minutes. Set aside.
- In a large bowl, sift together flour, cocoa, baking soda, baking powder, and salt. Add sugar and whisk well to combine.
- In a large measuring cup or bowl, whisk well oil, beets, orange juice, vanilla, and soured milk.
- Add wet ingredients to dry mix and using a spatula, stir until batter is smooth and has an even consistency.
- Divide batter evenly among cupcake liners and bake in the preheated oven for approximately 30 minutes - until a toothpick or knife inserted in the middle of the cupcake comes out clean.
- Remove from oven and allow cupcakes to cool for a few minutes before removing from the muffin tin and placing on a wire rack to cool completely.
- Decorate cupcakes using your favorite icing.