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Healthy red velvet fudge cupcakes

I truly never understood the red velvet craze and yes I probably am 2 years too late to jump on that bandwagon. The color is red, but it tastes like chocolate! Or is it vanilla? I guess there is a charm about red velvet after all and I am finally ready to admit it!


This red velvet cupcakes recipe is a healthy spin on your classic, food-colored red velvet cake topped with loads of cream cheese. This recipe is 100% dairy free, sugar-free, uses no food coloring, oil and butter-free, and well, absolutely vegan too yet perfectly satisfying and hits the spot!


The best part? These soft mini cupcakes are naturally sweetened with dates and beetroot, and filled with a dark chocolatey surprise center that will make your day a whole lot sweeter!

Red velvet beetroot cupcakes

To make these scrumptious mini red velvet cupcakes, you will need:


Cupcakes:


- 1 cup whole-wheat organic flour

- 1 small half-roasted beetroot

- 3/4 cup of dates soaked in 1 cup of hot water

- 1 tbsp gluten free baking powder

- 2 tsp cacao powder

- 1 tsp vanilla extract


Filling:

- 150 grams of semi-sweet dark chocolate chips

- 1 tsp coconut oil


Topping:


- Coconut yogurt

- Dark chocolate chips


Directions:


1- Pre-heat oven to 180 degrees C.


2- Wash and wrap your small beetroot with aluminum foil and roast in the oven for 25-30 minutes max. Do not fully roast the beetroot as you don't want it to be totally cooked, otherwise the beetroot taste will be too obvious. The beetroot should feel tender but it should not be too easy for the knife to sink in.


3- Pour 1 cup of boiling water on 3/4 cup of pitted dates, set aside.


4- When the beetroot is ready, blend it with the dates together with the water and vanilla extract. Then add the flour, the baking powder, and the cacao powder and combine until smooth.


5- Line a small muffin tin with cupcake liners and pour to the top of each crevice. Bake in the oven for 25 minutes at 180 degrees C or until toothpick comes out clean.


6- When the cupcakes are ready, let them cool down for at least 15 minutes, then use a cupcake corer if you have one to create a whole in the cupcake which will later be filled with delicious dark chocolate (ps. if you don't have a cupcake corer, you can use a strawberry huller or a melon scooper or carefully use a tiny teaspoon to scoop out the middle of the cupcake). *** Be sure to keep the tops, do not toss them *** See pictures below.


7- Melt the dark chocolate chips on the oven top by heating a pot of hot water, then placing the dark chocolate chips in a bowl on top of the pot. Mix in 1 tsp of coconut oil.


8- Fill each cupcake crevice with melted dark chocolate, then use the tops to cover back. You may need to use a knife to chop off the bottoms of the tops so that the dark chocolate fudge center does not spill as you close of your cupcakes. See pictures below.


9- Top off your chocolate filled red velvet cupcakes with coconut yogurt and dark chocolate chips and serve!


To store, you can place the cupcakes in an airtight container in the fridge for 3-4 days.


Here's how your freshly baked red velvet muffins will look like, and then after you use a corer to remove the center, fill them with dark chocolate fudge, and then close them up again then top them up:


Red velvet beetroot cupcakes
Red velvet beetroot cupcakes
Red velvet beetroot cupcakes
Red velvet beetroot cupcakes

Red velvet beetroot cupcakes

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