Red Velvet Cupcakes
Naturally colored red velvet cupcakes are exactly what you need this Valentine's Day or any other occasion - be it birthdays, anniversaries, graduations, etc. This is the only recipe you'll need to make healthier yet delicious and beautifully colored cupcakes, the natural way. Free from dairy, egg, peanut, tree nuts, soy, sesame, and also naturally vegan.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
- 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.