Red Velvet Cup Cakes
The cutest cup cakes you ever did see! These are vegan, gluten free and refined sugar free (contains coconut sugar) but you’d never guess as they’re so tasty. You’ve got to try them!
Course: Sweet Treats Servings: 12
Prep time: 20 min Cook time: 20 min
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATURALLY SWEETENED*
Author: Jennifer Sargison
These beautiful cup cakes sponges are naturally sweetened by using coconut sugar and the colour coming from natural beetroot powder. (you can sub coconut sugar for caster sugar if you like, as coconut sugar does tend to be very expensive, and if you don’t have beet powder then a couple of drops of red food colouring will also work).
*The topping contains quite a lot of refined sugar (icing sugar) but you’d like to keep it very healthy you could simply mix a little agave syrup into natural yogurt with a little beet powder for a completely naturally sweetened bake. I like to add a classic British butter cream frosting (shown in the picture) and enjoy these on special occasions when a little sugar is okay.
Not gluten free? Sub gluten free flour for self raising for a fluffier bake. If you do go with gluten free then they are best eaten on the day or the next day as they do tend to dry out a little due to the gluten free flour, so if your’re making a batch you can share them with family and friends or just divide the mixture in half to make 6 cakes instead of 12 - if it’s just for you or a couple of people.
Ingredients
Dry Ingredients
200g buckwheat flour
100g gluten free flour
220g coconut sugar
2 tablespoons ground flax powder
4 tablespoons beetroot powder
1 teaspoon bicarbonate of soda
Wet ingredients
325g plantbased milk
140ml rapeseed oil or melted coconut oil
Frosting
100g vegan spread
200g icing sugar (sifted to remove any lumps)
1 teaspoon beetroot powder
1 tablespoon plant milk
Method
Preheat the oven to 180C/gas 4
Prepare a 12 hole muffin tin with muffin cases
Simply add the dry ingredients to a large mixing bowl
Add the wet ingredients and stir it well until the ingredients are fully combined
Divide the mixture into the muffin cases and bake for around 20 minutes or until fully cooked
Whilst the cup cakes are baking you can make the frosting
Sift the icing sugar and beetroot powder together until it’s fine, combined and lump free
Beat the icing sugar and beetroot powder with the vegan spread until its nice and smooth
Add the plant milk and softly mix until combined - careful not to over mix as it may become too runny.
Once the cupcakes are cooked and have cooled down you may top them with the frosting (or yogurt topping if you are enjoying a healthier version)
Top with a raspberry or sprinkles and enjoy
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)