It's Valentine's Day and I wanted to make a special after-school treat for my daughter. I made a healthier version of one of her favorite cake flavors as cupcakes - red velvet.
These healthy red velvety cupcakes have less than half the calories of typical red velvet cupcakes. With only 180 calories per cupcake (chocolate frosting included!), they are also made with all-natural ingredients and have some clever substitutions that make them more nutritious than most desserts.
For example, most red velvet cupcakes get their pinkish-red hue from artificial food coloring, and lots of it — but not these. These cupcakes get their color from beets! Now, I know what you are thinking and you probably hate beets, but I promise you the flavor is undetectable. They are absolutely delicious! They are sweet, fluffy, moist and red. Naturally red! They are also gluten-free and refined sugar-free.
Long time readers know that I've been on a quest to get my daughter to eat more fruits and veggies since she was old enough to hold a spoon. I've always tried to figure out creative and fun recipes to get her to eat more vegetables. This is one of those recipes and sometimes adding those veggies to her meals without making a big deal about it (aka sneaking) works best for us. Thankfully, this is one of those recipes to help her get those healthy veggies into her foods without her noticing.
I've topped these cupcakes with a rich and creamy chocolate frosting to make them even more enticing. The frosting is 'healtified' and made with with avocado. Yup! An avocado is essentially a fat that is solid at room temperature just like butter. So, it is basically like making butter cream frosting but with a healthy fat. The healthy fats in avocados take on the texture of a delicious frosting when whipped in a blender. So good!
And just as I was frosting these cupcakes, my doorbell rang with a special delivery from hubby who is away on business in Toronto this week. Surprise! These beautiful flowers from our favorite local flower shop Swish Flowers came just in time to be captured in my photos with the divine velvety red cupcakes. Gorgeous! He always has one bouquet created for me and another smaller version for my daughter. Both cupcakes and flowers were a hit!
Happy Valentines Day! May you be nourished by love today and always!
I hope you make these for someone you love!
- 2 eggs
- 1⁄3 cup Coconut Oil
- 1 can organic beets, drained
- 1 cup unsweetened almond milk
- 1 tbs fresh lemon juice
- 1⁄2 cup coconut sugar
- 1⁄2 tsp sea salt
- 1 tbs unsweetened cacao powder
- 1.5 cup gluten-free all purpose flour
- 1⁄2 cup almond flour
- 1 tbs baking powder
- 5 tbs coconut sugar
- 1 tsp GMO-free cornstarch
- 2 medium-sized, ripe avocados
- 1.5 tbs fresh lemon juice
- 1.5 tsp vanilla extract
- 1⁄4 cup unsweetened cacao powder
- Set oven to bake at 350 degrees.
- For cupcake batter, blend together first 9 ingredients in food processor before adding flours to help keep batter smooth.
- Once you batter turns a pinkish-red hue, add gluten-free all purpose flour, almond flour and baking powder and blend again until smooth.
- Measure out 1/4 cup of batter and pour into every muffin tin to get an even amount.
- Bake in oven for 18 to 20 minutes.
- Let cool before adding frosting.
- For frosting, blend all ingredients in food processor until smooth.
- Add frosting to top of each muffin. Sprinkle with unsweetened shredded coconut flakes (optional).