- VERSION EN ESPAÑOL AL FINAL DE LA PÁGINA -

Do you like red velvet cake? I do! It’s just that I don’t like the colouring they use to make it red. So these healthy red velvet cupcakes are naturally made with beetroots and no colouring, which it explains the absence of intense red color. I have done this recipe two different ways, one with whole beetroots and other with beetroot powder.

This is a healthier alternative! It’s much better to feed you and your kids with this nourishing snack, made with real beetroots without harmful food coloring!!

A traditional red velvet recipe usually uses cacao also, so I included cacao powder in my recipe!

These healthy red velvet cupcakes are so yummy and tasty! I hope you love them as much as I do!

They’re gluten free, refined sugar free and dairy free (if you do the frosting with coconut cream instead of cream cheese)! So it’s a perfect daily snack for you and your loved ones!

DIABETIC DIET TIP

One of the good things about this healthy red velvet cupcakes recipe is that you can have it when your blood sugar levels are about to drop, before and to avoid having a hypoglycemia.

The reason is, this healthy snack contains a bit more of a carbohydrate content (just a little bit more) than my usual healthy recipes and that is because of the brown rice flour and the natural sugars of the beetroots!

However, that doesn’t mean a diabetic cannot enjoy a food that contains a little bit more of a carbohydrate content when needed. I always like to remember to all diabetics that read this blog that we can all enjoy the same type of foods as a non-diabetic person, just with more moderation and in specific situations.

I hope you like this healthy recipe and I personally would love to know how it turns out when you try it so we can keep improving our content for all of you and living deliciously!

Thanks and I will see you on the next post!

INGREDIENTS

With whole beetroots:

1 cup or 115gr of brown rice flour
1/2 cup or 45gr of almond flour
1/4 teaspoon Himalayan pink salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons of cacao powder 100%
1/4 cup or 40gr of coconut oil melted
1/4 cup or 50gr of erythritol or coconut sugar or honey (you can add more if you want it to be more sweet)
1 organic egg
1 teaspoon of pure vanilla extract
2 tablespoons of lemon juice
170gr of beetroot (cooked and then puréed, you can also use the beetroots that are already cooked)

With beetroot powder:

1 cup or 115gr of brown rice flour
1/2 cup or 45gr of almond flour
1/4 teaspoon Himalayan pink salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons of beetroot powder
2 tablespoons of cacao powder 100%
1/4 cup or 40gr of coconut oil melted
1/4 cup or 50gr of erythritol or coconut sugar or honey (you can add more if you want it to be more sweet)
2 organic egg
1 teaspoon of pure vanilla extract
1/2 cup or 130ml milk of choice
2 tablespoons of lemon juice

STEPS

With whole beetroots:

Cook the beetroots (you can boil or roast)
Preheat oven to 375F. Line a cupcake or small muffin tin with 10 parchment liners.
In a large bowl, mix the dry ingredients (rice flour, almond flour, salt, baking powder, baking soda and cacao powder).
In another bowl, mix the puréed beetroots with vanilla extract, egg, sugar and coconut oil. Mix everything until well combined.
Mix everything together.
Fill each parchment liner about 3/4 full. The batter should divide evenly among 10 liners.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

*I did the frosting with cream cheese and a tablespoon of beetroot juice with a touch of powdered erythritol, so it would have a blush color! Feel free to try it with coconut cream if you want a dairy free option for the frosting.

With beetroot powder:

Preheat oven to 375F. Line a cupcake or small muffin tin with 10 parchment liners.
In a large bowl, mix the dry ingredients (rice flour, almond flour, salt, baking powder, baking soda, beetroot powder, sugar and cacao powder).
In another bowl, mix the eggs, vanilla extract and coconut oil. Mix everything until well combined.
Mix everything together (better to pour the wet ingredients into the dry ingredients and mix).
Fill each parchment liner about 3/4 full. The batter should divide evenly among 10 liners.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

*I did the frosting with cream cheese and a tablespoon of beetroot powder with a pinch of powdered erythritol, so it would have a blush color! Feel free to try it with coconut cream if you want a dairy free option for the frosting.

* Store in the fridge or freeze :)

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!

Thanks so much!

🇪🇸 Spanish:

Os gusta el pastel Red Velvet? Estos cupcakes de remolacha “red velvet” son súper tiernos y tienen un toque de sabor a cacao. No tienen el color rojo como el tradicional Red Velvet ya que no he usado colorante artificial. He hecho dos versiones, una usando remolachas enteras cocinadas y otra con polvo de remolacha.

Así que es una mejor opción ya que no lleva colorantes, ni gluten, ni lácteos ni azúcares refinados y contiene el poder antioxidante de la remolacha!!

INGREDIENTES

Receta con remolachas cocinada:

1 taza o 115gr de harina de arroz integral
1/2 taza o 45gr de harina de almendra
1/4 cucharadita de sal rosa del Himalaya
2 cucharaditas de levadura en polvo
1 cucharadita de bicarbonato sódico
3 cucharadas de cacao en polvo 100%
1/4 taza o 40gr de aceite de coco (derretido)
1/4 taza o 50gr de eritritol o azúcar de coco o pasta de dátiles o miel
1 huevo ecológico
1 cucharadita de extracto de vainilla
170gr de remolacha (cocida y luego triturada)
2 cucharadas de zumo de limón exprimido

Receta con polvo de remolacha:

1 taza o 115gr de harina de arroz integral
1/2 taza o 45gr de harina de almendra
1/4 cucharadita de sal rosa del Himalaya
2 cucharaditas de levadura en polvo
1 cucharadita de bicarbonato sódico
2 cucharadas de cacao en polvo 100%
3 cucharadas de polvo de remolacha
1/4 taza o 40gr de aceite de coco (derretido)
1/4 taza o 50gr de eritritol o azúcar de coco o pasta de dátiles o miel
2 huevos ecológico
1 cucharadita de extracto de vainilla
2 cucharadas de zumo de limón exprimido

PASOS

Receta con remolachas cocinada:

Cocinar la remolacha (yo la he hervido, también podéis usar remolacha ya cocinada) y triturarla.
Precalentar horno a 175C. Colocar papeles de muffins en una bandeja para muffins.
En un bol, mezclar todos los ingredientes secos (harina de arroz, harina de almendra, cacao, sal, levadura, bicarbonato sódico)
En otro bol, mezclar la remolacha con la vainilla, la miel, huevo y aceite de coco.
Mezclar todo junto.
Llenar los moldes hasta 3/4 en 10 huecos.
Hornear 20 minutos y listo!

*He hecho el frosting con queso crema, una pizca de eritritol en polvo y una cucharada del zumo de las remolachas para darle un toque de color rosado. Podéis hacer el frosting con crema de coco si queréis una versión sin lácteos (como este frosting de coco de aquí)

Receta con polvo de remolacha:

Precalentar horno a 175C. Colocar papeles de muffins en una bandeja para muffins.
En un bol, mezclar todos los ingredientes secos (harina de arroz, harina de almendra, cacao, sal, levadura, bicarbonato sódico, azúcar y polvo de remolacha)
En otro bol, mezclar los huevos con la vainilla y el aceite de coco.
Mezclar todo junto.
Llenar los moldes hasta 3/4 en 10 huecos.
Hornear 20 minutos y listo!

*He hecho el frosting con queso crema, una pizca de eritritol en polvo y una cucharada de polvo de remolacha para darle un toque de color rosa. Podéis hacer el frosting con crema de coco si queréis una versión sin lácteos (como este frosting de coco de aquí)

* Conservar en la nevera o congelarlos :)

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!

¡Mil gracias!

HEALTHY RED VELVET CUPCAKES