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Yes, another recipe from my cookbook, “The Everything Wheat-Free Diet Cookbook“!
Those red velvet cupcakes and cakes that are commercially sold in stores are LOADED with artificial colors. So what’s the problem with these artificial colors? They have been identified as containing chemicals which are potential cancer causing agents. There are also studies showing that they help contribute to hyperactivity in kids. (I don’t know about you but the last thing I need is for my kids to have MORE energy :)). They also shown to cause behavioral problems as well as negatively impact learning ability in children. All this makes you want to think twice before you give your kids a big bowl of Lucky Charms before school.
Well my Red Velvet Cupcakes are colored with all natural ingredients. I hope this doesn’t scare you but they are colored with BEETS! Don’t be afraid…you can’t taste the beets at all. I promise. Would I lie to you?
Natural Red Velvet Cupcakes
1 1/4 Cups All Purpose Flour
1/2 teaspoon + 1/8 teaspoon xanthan gum
3/4 Cup Turbinado Sugar
2 Tablespoons Cocoa Powder, unsweetened
1 Teaspoon Baking Powder
1/4 cup 100% maple syrup
1/4 Teaspoon Salt
6 Beets, steamed
1/3 Cup unsweetened applesauce
2 Tablespoons Lemon Juice (around 1 large lemon)
1 1/2 Teaspoon Vanilla Extract
Preheat your oven to 350 degrees and line 12 cupcake tins with papers.
In a large bowl, whisk together the flour, xanthan gum, sugar, cocoa, baking powder, and salt so that all of the ingredients are evenly dispersed throughout the mixture. Set aside.
Get out your food processor or blender, and toss the entire contents of the can of beets, water included, into the machine. Process the beets for a solid 2 – 4 minutes, depending on how powerful your machine is, until completely smooth. Add maple syrup, applesauce, lemon juice, and vanilla, and pulse briefly to incorporate. If you are not using a high efficiency blender, add 1 Tablespoon of water at a time if mixture is too thick.
Pour the beet mixture into the bowl of dry ingredients, and mix just enough to combine. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying cream cheese frosting.
Cream Cheese Frosting
- 2 TBSP unsalted butter, softened
- 3 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
In a large mixing bowl, mix butter, cream cheese and vanilla until smooth (I use hand held blender). Add powdered sugar and beat until smooth. Frost cupcakes after completely cooled.
Oh and these lovely cupcakes can be found in my book, The Everything Wheat-Free Diet Cookbook which can be found in all major bookstores such as Amazon.com and Barnes and Noble. Please go buy my book and if you like it, please leave a nice review for little old me 🙂
Hope you like these as much as we do! Happy Valentine’s Day!