Crave-worthy red velvet cupcakes that are moist, food dye free, made using natural ingredients, and SO TASTY!
Red velvet is a popular choice around holidays like Christmas and Valentine’s Day due to its red colour.
But normally artificial dyes like Allura Red AKA Red 40 are used to achieve that colour.
To make dye-free red velvet cupcakes, I'm using BEETS!
This version is healthier, more natural, and yet, completely delicious.
Instructions
(These are step-by-step photos, but the full recipe measurements and instructions are in the recipe card below.)
Blend the cooked beets and all wet ingredients. Then transfer to a bowl.
Add the dry ingredients and stir until combined.
Divide the mixture between 12 muffin tins and bake them.
Let the cupcakes cool on a wire rack before frosting.
Variations
If you enjoy these healthy red velvet cupcakes and want to switch up the flavours, try one of these suggestions.
- Pumpkin: Omit the beet puree and use pumpkin puree instead. Then add 2 teaspoons of cinnamon, and ¼ teaspoon each of nutmeg and ground ginger.
- Sweet potato: To make these cupcakes extra sweet (naturally) use roasted and pureed sweet potato instead of beet.
- For gluten-free cupcakes, check out these pumpkin cupcakes and/or chocolate cupcakes.
Storage
These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture.
You may freeze the cupcakes in a freezer-safe airtight container for up to 3 months.
Top tips
- Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, make sure they are not pickled! Use beets canned only in water, no vinegar or oil as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
- Press your tofu very well to remove excess liquid to prevent your frosting from getting too thin.
- If the frosting gets warm while blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping the frosting onto your cupcakes.
- Let your cupcakes cool in the pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
Naturally yours,
Rosa
📖 Recipe
Dye Free Red Velvet Cupcakes
Crave-worthy red velvet cupcakes that are moist, food dye free, made using natural ingredients, and SO TASTY!
Ingredients
Wet Ingredients
- 1 cup beet puree from approx. 2 small beets/2 cups cubed/or use canned
- 10 tablespoons (½ cup + 2 tablespoons) milk
- 1 teaspoon apple cider vinegar
- ½ cup maple syrup
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 240 grams whole wheat pastry flour approx. 2 cups
- 3 tablespoons raw unsweetened cocoa powder
- 3 tablespoons raw unsweetened cocoa powder
- ½ teaspoon baking soda
For the Frosting
- 340 grams (12 ounce) block extra firm tofu use GMO free if possible
- ¼ cup raw cashews
- 5-6 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350°F/176°C and line a muffin pan with cupcake liners.
- If using fresh beets, peel and chop them into cubes. Then bring them to a boil over medium/high heat and cook until very soft and a fork easily pierces them, approx. 20-25 minutes. (You may also use canned beets for faster prep.) Once cooked, mash the beets to get 1 cup of puree. Make sure not to use more than 1 cup of beet puree.
- Meanwhile, combine the milk and apple cider vinegar in a small bowl and set it aside for 5 minutes to curdle and make buttermilk.
- Add the beet puree, buttermilk, vanilla, and maple syrup to your blender and process until smooth. Then transfer to a mixing bowl.
- Then add all the dry ingredients and stir until combined without overmixing.
- Divide the batter between your 12 cupcake tins and bake until a toothpick inserted in the middle comes out clean, approx. 18-20 minutes. Let the muffins rest on a cooling rack until completely cooled before frosting them.
- Add all the ingredients to your blender and process until completely smooth, starting with 5 tablespoons of maple syrup. Taste and add another tablespoon of syrup if you prefer it sweeter. Don't go overboard or the frosting will get too thin to pipe.
- If the frosting gets warm while blending (this can happen in strong blenders), transfer it to a bowl and place it in the freezer for 30 minutes before piping your cupcakes.
Notes
- Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, make sure they are not pickled! Use beets that are canned only in water, no vinegar or oil as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
- If you do not have a powerful blender, soak your cashews in hot water for 30 minutes before blending your frosting. This will help them swell and soften, making them easier to blend into a smooth frosting.
- Press your tofu very well to remove excess liquid to prevent your frosting from getting too thin.
- Let your cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
- These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture. Or freeze in a freezer-safe airtight container for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 235Total Fat: 4gSodium: 98mgCarbohydrates: 45gFiber: 4gSugar: 17gProtein: 7g
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
FAQ
Red velvet is a cake (or cupcake) ingredients include flour, buttermilk, sugar, cocoa powder and some type of acid.
A chemical reaction between the cocoa powder and acid gives red velvet a naturally reddish hue. However, modern recipes use red food dye to amplify the colour. I'm using beets instead.
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