Soft and fluffy, topped with a luscious cream frosting... Can't go wrong with a classical red velvet cupcake!
Red velvet cupcakes are a classic! It is a shame that the conventional dessert is coloured by artificial ingredients. So, I attempted to find another way to make these delicious cupcakes just as bright and vibrant as the naughty version.
I experimented with different natural red colouring agents in my recipes but found that beetroot powder or beetroot juice works best for a rich red colour. You can use natural colouring from berries, but I do find that they tend to produce a pinkish colour rather than red. However, the tone of the pink also depends on what you are making.
In addition to the beautiful colour of these cupcakes, the texture was nailed perfectly. I was actually quite surprised by how fluffy and light these cupcakes turned out to be. Sorry vegans, but I did use eggs in my recipe. Without them, I don’t think they would have come out of the oven as fluffy as they did. Lucky for you guys however, you can substitute the eggs in this recipe with water and flaxseeds – details are in the ingredients. Enjoy!
Red Velvet Cupcakes
Serves 8 - 10
GF DF V NF
INGREDIENTS
Cupcakes
· 1 cup sorghum flour
· 1/2 cup buckwheat flour
· 1/4 cup tapioca flour
· 1/2 cup coconut nectar
· 1/4 cup coconut oil (melted)
· 2 eggs
· 1/4 cup coconut cream
· 1 tsp beetroot powder
· 1 tsp baking soda
· 2 tsp vinegar
· Pinch of salt
Frosting
· 1/3 cup coconut oil (or 1/3 cup vegan butter)
· 1/3 cup coconut cream
· 3 tbsp coconut nectar (or 3 tbsp maple syrup)
· 1 tsp vanilla essence
METHOD
Preheat the oven to 180 degrees on fan bake.
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the cupcake mixture and gently fold them together until smooth and sticky. Pour the mixture into a cupcake baking tray. Place the tray into the oven for 20 - 25 minutes. After the cupcakes have cooked, set them aside for 5-10 minutes to cool down.
For the frosting, use an electric mixer to blend the ingredients together. With a piping bag, pipe the frosting onto each cupcake.
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