A Delicious Twist: Perfect Red Velvet Cupcake Recipe!
Are you looking for a delicious and healthy dessert recipe for your next occasion? Look no further than these all-natural red velvet cupcakes! Unlike traditional red velvet cupcakes, this recipe is gluten-free, dairy-free, and contains no artificial colors or flavors. Instead, the natural red color comes from grated beets. Not only do they add color, but also a sweet earthy flavor that perfectly complements the cocoa powder in the cupcakes.
I have always loved baking and experimenting with different flavors and ingredients. As a nutritionist, I believe that healthy eating and tasty treats don’t have to be mutually exclusive. That’s why I created this recipe to share with you. With just a few simple substitutions, you can enjoy your favorite desserts without sacrificing your health.
These cupcakes are perfect for any occasion – a birthday party, family gathering or just a fun treat at home. And the best part is that they’re incredibly easy to make. Don’t be intimidated by the use of beets – they’re not only good for you but bring so much flavor and moisture to these cupcakes.
So grab your apron and mixing bowl and let’s get started on making these all-natural red velvet cupcakes that are sure to impress every time!
Why You’ll Love This Recipe
Have you ever craved a rich, indulgent dessert but hesitated due to concerns about artificial ingredients, gluten or dairy? If so, you are not alone. Fortunately, my all-natural red velvet cupcakes recipe is the perfect solution.
What makes this recipe so special? Let me count the ways.
Firstly, these cupcakes are made without artificial food coloring. Instead, I use fresh beets to give the batter a beautiful, natural red hue. Not only does this make for a safer and healthier dessert option for you and your family, but it also adds a subtle earthy flavor that pairs perfectly with the sweetness of the cake.
Secondly, this recipe is gluten-free and dairy-free. By using almond flour and coconut milk in place of wheat flour and traditional dairy products, these cupcakes can easily accommodate various dietary restrictions without sacrificing taste or texture. Whether you are following a keto or vegan diet, you can enjoy these red velvet cupcakes without feeling guilty or compromising on flavor.
Finally, let’s talk about taste. These cupcakes are moist, tender and bursting with rich chocolate flavor thanks to high-quality ingredients like cocoa powder and pure vanilla extract. The tangy buttermilk and acidic vinegar also give the cake a subtle tanginess that balances out the sweetness of the sugar.
In short, my all-natural red velvet cupcakes are a delicious and healthy option that anyone can enjoy no matter their dietary needs or lifestyle preferences. So go ahead, indulge your sweet tooth – guilt-free – with this delectable dessert recipe!
Ingredient List
Here are the ingredients you will need to make these All-Natural Red Velvet Cupcakes:
Dry Ingredients:
- 1 1/2 cups (210 g) unbleached all-purpose flour
- 2 tablespoons (12 g) natural unsweetened cocoa powder
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
Wet Ingredients:
- 3/4 cup (180 ml) buttermilk at room temperature
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1 cup (200 g) white granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon liquid or gel red food coloring
Beet Mixture:
- 1 small beetroot, peeled and chopped
- 2 tablespoons (12 g) natural unsweetened cocoa powder
- ¼ cup (60 ml) buttermilk
Note: You can substitute the all-purpose flour for gluten-free flour or almond flour for a low-carb alternative. Additionally, if you prefer a vegan version of the cupcakes, you can use beet juice instead of buttermilk and vegan cream cheese frosting. Check out Sally’s Baking Addiction or Can Cook for a vegan red velvet cupcakes recipe.
The Recipe How-To
Now that we have gone through the ingredients, it’s time to get started with the recipe. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
Step 1: Mixing the Dry Ingredients
In a mixing bowl, whisk together 2 cups of cake flour, 2 tablespoons of natural cocoa powder, 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of baking soda.
Step 2: Processing the Beets
Next, puree 3/4 cup of chopped beets in a blender until smooth. Set aside.
Step 3: Mixing the Wet Ingredients
In another mixing bowl, cream together 1 cup of granulated sugar and 1/2 cup of butter until light and fluffy. This should take roughly 2 to 3 minutes with an electric mixer. Then, add in 2 eggs, one at a time, making sure to mix well after each addition. Add in the beet puree you made earlier, along with 1 tablespoon of rice vinegar, and 1 tablespoon of fresh lemon juice. Finally, stir in 1 teaspoon of vanilla extract.
Step 4: Combining the Ingredients
Now is the time where you combine both the wet and dry ingredients together. Gradually stir in half of the dry mixture into the wet mixture using your electric mixer on low speed until just combined. Then, pour in 1/4 cup natural unsweetened cocoa powder followed by adding in half of the remaining dry mixture while still mixing on low speed. Finally, add in 3/4 cup buttermilk along with the last half of dry ingredients.
Step 5: Baking
Your batter is now ready to be baked. Fill each lined muffin tin with batter, about two-thirds full for each. Bake for 18-20 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Allow them to cool down to room temperature.
Step 6: Frosting
Top off your cupcakes by spreading on cream cheese frosting or any other frosting recipe of your choice. You can even use natural food coloring like beet juice to give it that Red Velvet look.
Enjoy!
Substitutions and Variations
If you are looking to customize this recipe to suit your dietary needs or preferences, then fear not! There are plenty of substitutions and variations that you can make to this natural red velvet cupcake recipe.
Firstly, if you are following a gluten-free or low-carb diet, then you can substitute the all-purpose flour for almond flour. In fact, almond flour has a naturally sweet and slightly nutty flavor which will complement the cocoa powder and beetroot beautifully. Alternatively, you could use a gluten-free purpose flour mix instead of regular all-purpose flour.
For those of you who are vegan or dairy-free, simply substitute the buttermilk with your favorite plant-based milk, like soy or oat milk. You could also use vegan butter instead of dairy butter.
If you want to make these cupcakes into birthday cakes or cake pops, then adjust the cooking time accordingly. For birthday cakes, simply double the recipe ingredients and bake in a greased 9-inch cake pan at 350°F (~175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. For cake pops, form small balls using an ice cream scoop and bake for 15-20 minutes.
For an even healthier twist on this recipe, replace the sugar with pure maple syrup or honey for natural sweetness. You could also use beet juice instead of food coloring to achieve that beautiful deep red hue.
If you’re feeling adventurous and want to try something new, why not add some savory spices like cinnamon or ginger to the batter? Or mix in some chocolate chips or chopped nuts for extra texture?
And finally, no red velvet cupcake is complete without its signature cream cheese frosting! Check out Sally’s Baking Addiction for a delicious cream cheese frosting recipe that pairs perfectly with these cupcakes.
In conclusion, there are so many ways to customize and experiment with this natural red velvet cupcake recipe to suit your taste buds and dietary needs. So go ahead and get creative in the kitchen!
Serving and Pairing
Now that you’ve made these all-natural red velvet cupcakes, you’ll want to enjoy them with a perfect pairing. These cupcakes taste great on their own, but you can make them even more special by adding a topping of your choice. A traditional cream cheese frosting is always a popular choice and can be made by blending softened cream cheese with powdered sugar and vanilla extract until smooth.
If you’re looking for something unique, try pairing the cupcakes with fresh fruit and whipped coconut cream. Berries and citrus fruits are excellent options, as they provide a refreshing balance to the rich cocoa flavor of the cupcakes. You could also top your cupcakes with mini chocolate chips or sprinkle them with shredded coconut.
As for drinks, these cupcakes go well with a cold glass of milk or a hot cup of coffee. For a festive touch, serve them alongside a classic root beer float or make homemade strawberry lemonade.
These cupcakes are perfect for sharing at parties or as part of a birthday celebration. They are also ideal for those following gluten-free or dairy-free diets, making them an inclusive treat that everyone can enjoy.
In conclusion, these natural red velvet cupcakes are delicious and versatile treats that pair well with many different flavors and drinks. Get creative and have fun experimenting with toppings to find your perfect combination!
Make-Ahead, Storing and Reheating
As a busy nutritionist and blogger, I know how important it is to be able to plan and prepare meals ahead of time. That’s why I am happy to tell you that these all-natural red velvet cupcakes are perfect for making ahead of time! You can bake them up to three days in advance and they will still be deliciously moist and soft when you’re ready to serve them.
To store these cupcakes, let them cool completely at room temperature, then place them in an airtight container or zip-top bag. You can store them at room temperature or in the refrigerator, depending on your preference. If you choose to refrigerate them, just make sure to bring them back to room temperature before serving.
When reheating the cupcakes, I suggest placing them on a baking sheet in a preheated 350°F oven for about 5 minutes. This will warm them through without drying them out or making the frosting melt.
If you want to get creative with leftovers, try crumbing up the cupcakes and using them as a topping for ice cream, yogurt, or oatmeal! Or, you can freeze any leftover cupcakes for up to one month. Simply wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag or container. When you’re ready to enjoy them again, let them thaw at room temperature before reheating as usual.
Now that you know how easy it is to make ahead, store and reheat these all-natural red velvet cupcakes, you can enjoy freshly baked treats anytime without having to start from scratch every single time. What are you waiting for? Bake up some batches of these cupcakes today and impress your friends and family with your delicious baking prowess!
Tips for Perfect Results
Now that you have all the ingredients ready to make these delicious all natural red velvet cupcakes, let me share with you some tips for getting perfect results every time.
1. Use room temperature ingredients: Make sure to have your eggs, buttermilk, and butter at room temperature before starting. This will help them blend together smoothly, creating a lighter and fluffier cupcake.
2. Whisk dry ingredients well: Before adding the dry ingredients to the wet, whisk them thoroughly in a separate bowl. This will help distribute the baking powder evenly and prevent any clumps of flour from forming.
3. Don’t overmix the batter: Mix just until all the ingredients are combined and there are no visible streaks of flour left. Overmixing can lead to a tough and dense cake instead of a fluffy and tender one.
4. Use vinegar or lemon juice: Add a teaspoon of vinegar or fresh lemon juice to the mixture when adding the cocoa powder. This will enhance the chocolatey flavor and also help activate the baking soda, which is essential for a good rise.
5. Choose high-quality cocoa powder: For an authentic red velvet flavor, choose a natural unsweetened cocoa powder. Avoid Dutch-processed cocoa as it has been treated with an alkali that can affect its acidity level, which can impact how your cakes turn out.
6. Use beet juice instead of food coloring: For a natural red color, use beet juice instead of food coloring. It not only adds color but also nutrients without compromising on taste.
By following these tips, you’ll be able to make perfect all natural red velvet cupcakes every time!
FAQ
As the recipe for all natural red velvet cupcakes is unique and caters to multiple dietary requirements, you may have some questions regarding some of the ingredients or steps. I have compiled a list of frequently asked questions (FAQs) to help you navigate any doubts or queries you may have before starting out with the recipe. Read on to get answers to commonly asked questions and overcome any uncertainties you may have.
What is the difference between chocolate cupcakes and red velvet cupcakes?
Have you ever questioned if red velvet cupcakes and chocolate cupcakes are the same? In reality, the variation is in the chocolate quantity used in the formula. Chocolate cupcakes contain significantly more chocolate compared to their red velvet counterparts, which use only a small amount of cocoa powder.
Why add vinegar to red velvet cupcakes?
When baking a red velvet cake, one might be surprised to find white vinegar in the recipe. Although it may seem like an odd addition, it actually plays a crucial role in helping the cake rise properly. In the past, beet juice was used to give the cake its bright red color, but it was discovered that the acid from the vinegar helped to keep the color from turning blue during baking.
What kind of frosting do you use for red velvet cupcakes?
Today, I will share with you a recipe for the famous Cream Cheese Frosting commonly used for Red Velvet Cake and Cupcakes. This frosting is a superbly sweet and fluffy concoction with just the right amount of tanginess from the cream cheese. It pairs effortlessly with the perfectly moist cupcakes, and I can’t wait to guide you through the recipe!
What makes red velvet cake taste different?
Red velvet cake gets its unique taste from a combination of ingredients such as buttermilk, vinegar, cocoa powder, and cream cheese frosting. The cocoa powder used in the recipe is usually limited to just a couple of tablespoons, which yields a subtle chocolate flavor.
Bottom Line
In conclusion, these all-natural red velvet cupcakes are a delicious and healthy option for any occasion. By using ingredients such as beets for a natural red color and rice vinegar for buttermilk replacement, this recipe is organic, gluten-free, and dairy-free. These cupcakes are perfect for anyone with dietary restrictions, without sacrificing on taste or texture.
I highly recommend trying out this recipe to experience the baking satisfaction of making natural alternatives while indulging in a sweet treat. Whether you’re celebrating a birthday or just craving something sweet, these all-natural red velvet cupcakes are sure to impress your taste buds and your body.
Don’t forget to check out different variations such as vegan or keto-friendly options by adding almond flour and food coloring. And don’t skimp on the frosting! Cream cheese frosting pairs perfectly with these cupcakes, but feel free to experiment with different frostings that suit your fancy.
Overall, thank you for taking the time to learn about this all-natural red velvet cupcake recipe. I hope you give it a try and enjoy them as much as I have. Happy baking!
All Natural Red Velvet Cupcakes Recipe
Ingredients
- 2 medium beets (yield 3/4 cup beet puree, directions follow)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons rice vinegar
- 1 cup sugar
- 1/2 cup butter, at room temperature (8 tablespoons)
- 3/4 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1 1/4 cups unbleached all-purpose flour (not bleached flour)
- 2 eggs
- 1/2 cup buttermilk
- 1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)
Instructions
- Roast the beets:
- Preheat oven to 400ºF. Fill a small roasting dish with 1/2 inch of water. Place beets in the water, and cover with a piece of parchment paper and a large piece of aluminum foil. Roast for 60-90 minutes, or until the beets are very tender to the point of a knife.
- When beets are cooled completely, peel, and cut into large chunks. Place in a food processor fitted with the steel blade. Process for 2 minutes, or until extremely smooth. If the beets need a little moisture to help them along, you can add the lemon juice and the vinegar from the recipe, and then just don’t add it later.
- Make the batter:
- Preheat oven to 350ºF. Line a standard muffin tin with paper cupcake liners. Add vinegar and lemon juice to 3/4 cup beet puree; followed by all other ingredients. Scoop mixture evenly into cupcake liners.
- Bake for 18 minutes, or until the cupcakes in the center spring back up when touched. Remove cupcakes from the pan and place on a wire rack to cool completely.
- Frost with cream cheese or frosting of your choice.
Add Your Own Notes
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