Gluten Free Red Velvet Cupcakes Without Food Dye
Rich, chocolatey Gluten Free Red Velvet cupcakes ... without food dye! If it's possible to make red velvet any better, this is it!
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Servings: 24 cupcakes
Ingredients
- 2 cups pureed beets 4-8 medium-large beets* or 1 drained can of beets +1/4 applesauce**
- 1/2 cup butter or non-dairy substitute room temperature (e.g. Earth Balance® Buttery Sticks)
- 1 1/4 cup granulated cane sugar
- 3 eggs
- 2 tsp. pure vanilla extract
- 1 1/2 Tbs. apple cider vinegar
- 1 1/4 cup milk dairy or non-dairy vanilla milk
- 2 cups gfJules All Purpose Gluten Free Flour
- 3/4 cup unsweetened cocoa
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
Cream Cheese Frosting
- 1/2 cup shortening Spectrum® Palm Oil Shortening or Nutiva® Coconut Oil Shortening
- 1- 8 oz container cream cheese dairy or non-dairy (e.g. Follow Your Heart® Vegan Gourmet soy cream cheese)
- 3 cups confectioner’s or powdered sugar
- 1 tsp. pure vanilla extract omit if you want bright white frosting
- 1 1/2 tsp. lemon rind optional
- 1-2 Tbs. extra beet purée optional for a pink hue in the frosting
Instructions
Real Red Velvet Cupcakes
- Wash beets and remove greens. Boil until fork-tender, approximately 40 minutes for medium-large size beets. Drain and allow to cool. Peel skins off (they will come off easily once boiled) and purée in a food processor or mash until smooth.
- Measure purée to equal 2 cups (total beets + applesauce should be 2 cups, so if you have less purée, simply make up the difference with applesauce).
- Preheat oven to 350 F (static) or 325 F (convection).
- Cream butter and sugar until light. Add eggs, vanilla, cider vinegar, applesauce and cooled beet purée. Whisk together dry ingredients, then add to wet mixture, slowly pouring milk in, while mixing. Beat until smooth.
- Spoon batter into lined or oiled muffin tins, filling 3/4 full. Bake for 25-30 minutes, or until cake tester or toothpick inserted into the center comes out nearly clean or with dry crumbs.
- Makes approximately 24 cupcakes.
- Cream Cheese Frosting
- Bring cream cheese and shortening/coconut oil to room temperature, then cream together with remaining ingredients. If the frosting is not stiff enough, add more powdered sugar until the proper consistency is achieved.
- Non-dairy cream cheese products sometimes require more confectioner’s sugar or less liquid to achieve the proper frosting consistency.
- Add a tablespoon or two of extra puréed beets (or food coloring) if you’d like a pink hue to your frosting.
Notes
I added 2 drops of food coloring to the frosting bag as I piped this frosting out onto the cupcakes.
(For extra fun, use the water from boiling the beets for tie-dye! A couple of pointers: use natural fabrics like wool or silk for best results, since fabrics like cotton will resist the dye and the colors will fade quickly; to help set the color, use a mordant. While the beet juice is a brilliant purple-red color, it will set in the fabric with a lighter brown hue and will not last without mordant).
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.