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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Un-Beet-able Red Velvet Cupcakes

    Un-Beet-able Red Velvet Cupcakes

    6
    By Alisa Fleming on March 26, 2017 Dairy Free Desserts, Dairy-Free Recipes

    These vibrant dairy-free red velvet cupcakes don’t need artificial dyes to give them their red hue. The secret ingredient is brilliant beetroot, which adds natural coloring along with a dose of fiber, manganese and iron.

    Un-Beet-able Dairy-Free Red Velvet Cupcakes Recipe (nut-free, soy-free and vegan optional)

    This recipe with photo for red velvet cupcakes was shared with us by Culinary.net and the American Institute for Cancer Research. Both organizations have more great recipes on their websites, but select carefully as not all are dairy-free.

    Special Diet Notes: Un-Beet-able Dairy-Free Red Velvet Cupcakes

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    For vegan and egg-free red velvet cupcakes, swap in your favorite powdered egg replacer for the egg or use 3 tablespoons applesauce (or dairy-free yogurt) and add 1/8 teaspoon of additional baking powder.

    For a gluten-free option, enjoy Cybele’s Allergy-Friendly Red Velvet Cake Recipe, which can easily be made into cupcakes!

    Un-Beet-able Dairy-Free Red Velvet Cupcakes
     
    Print
    Prep time
    30 mins
    Cook time
    30 mins
    Total time
    1 hour
     
    Author: American Institute for Cancer Research
    Serves: 12 cupcakes
    Ingredients
    Dairy-Free Red Velvet Cupcakes
    • 1 cup canned beets, drained
    • ½ cup unsweetened dairy-free milk beverage, divided
    • 2 teaspoons white vinegar
    • ½ teaspoon vanilla extract
    • ¾ cup + 2 tablespoons, unbleached all-purpose flour
    • 6 tablespoons natural cocoa powder + 1 to 2 tablespoons for decorating
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon kosher salt or fine sea salt
    • ⅓ cup non-GMO canola oil, chilled (can sub your baking oil of choice)
    • ¾ cup sugar
    • 1 large egg, cold (see post above for egg-free options)
    Dairy-Free Cream Cheese Frosting
    • ⅔ cup powdered confectioners’ sugar
    • ¼ cup dairy-free cream cheese alternative
    • ½ to 1 teaspoon vanilla extract
    Instructions
    Dairy-Free Red Velvet Cupcakes
    1. Preheat you oven to 350ºF and line a 12-cavity muffin pan with cupcake papers.
    2. Working the knife up and down in measuring cup, coarsely chop the beets, if needed. Place the beets in your blender and add ¼ cup of the milk beverage. Blend until the beets are finely chopped. Add the remaining milk beverage, vinegar and vanilla and blend to puree.
    3. In a small bowl, whisk together the flour, 6 tablespoons cocoa powder, baking powder, baking soda, cinnamon and salt.
    4. In a medium bowl, combine the oil and sugar with a hand mixer on medium speed, until the sugar is evenly moistened. Add the cold egg and beat on high until the mixture resembles mayonnaise and the sugar is almost completely dissolved, about 90 seconds. Add the beet mixture and beat until combined. Sift in the dry ingredients and mix, either on low speed or by hand until just combined.
    5. Divide the batter evenly among your lined muffin cups, filling them about two-thirds full.
    6. Bake the cupcakes for 28 to 30 minutes, or until the tops feel springy. Immediately transfer the cupcakes to a wire rack and cool completely before frosting.
    Dairy-Free Cream Cheese Frosting
    1. In a small bowl, work the powdered sugar and cream cheese alternative together with a wooden spoon or hand mixer until combined. Mix in the vanilla.
    2. Frost the cupcakes, using about 1 tablespoon frosting for each.
    3. Sift the remaining cocoa powder over the frosted cupcakes. If desired, let the cupcakes sit at room temperature or in the refrigerator to allow the frosting to set, about 2 hours.
    Notes
    Frosting Tips: Frosted cupcakes can sit at room temperature for up to 12 hours. Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in the refrigerator for up to 5 days.
    3.5.3226

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    6 Comments

    1. Helena on January 22, 2019 3:06 pm

      Hey, any ideas if I could bake these in a round pan? Do you think it would yield 2 layers? Tks!

      Reply
      • Alisa Fleming on January 22, 2019 3:37 pm

        You should be able to, but I think it will only yield 1 layer. You might need to double the recipe.

        Reply
    2. Jane on November 2, 2017 9:57 am

      Alisa, will recipe for Red Velvet Un-Beetable cupcakes rise enough as a cake mix? I think based on quantity I would need to double the recipe. Does that sound doable?

      Reply
      • Alisa Fleming on November 2, 2017 3:22 pm

        Hmm, I’m going to address your second question first. Doubling should work just fine. On the rise, this isn’t my recipe so I don’t want to flat out state something, but the beets will probably make it a little more moist than a typical box cake. It should still rise well though.

        Reply
    3. Kimberley on March 26, 2017 9:16 am

      Can coconut oil and gf flour be used instead of what is written?

      Reply
      • Alisa Fleming on March 26, 2017 5:57 pm

        Coconut oil can be used. I can’t verify on gluten-free, but you can give it a shot! It will likely depend on your mix.

        Reply

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