Strawberry Red Velvet Cupcakes
Get ready to delight both kids and adults alike with these irresistible Strawberry Red Velvet Cupcakes! These adorable cupcakes are not only visually stunning but also packed with the goodness of beetroot, making them a wholesome alternative to store bought cupcakes. They’re topped with a luscious and refined-sugar free strawberry cream cheese frosting that's sure to satisfy even the sweetest tooth. These cupcakes are the perfect addition to any kids' birthday celebration, offering a wholesome twist on a classic favourite without compromising on taste or fun!
Strawberry Red Velvet Cupcakes
DIETARY: VEG, NF
ALLERGENS: Eggs, Wheat, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
MAKES: 8 large cupcakes
PREP: 30 mins
COOK: 15-20 mins
EQUIPMENT: High-speed food blender
INGREDIENTS:
MUFFINS
½ cup + 4 tbsp (115g) wholemeal spelt flour
½ cup (75g) coconut sugar
1 tbsp (10g) cacao powder
1 tsp (4g) baking powder
¼ tsp (1g) baking soda
Pinch of sea salt
¾ cup (100g) grated beetroot
2 tbsp (40ml) buttermilk
½ tbsp (10ml) lemon juice
1 tsp (5ml) vanilla extract
1 large egg
2 tbsp (50g) melted butter
CREAM CHEESE FROSTING
100g unsalted butter, softened
250g cream cheese
2 tbsp (40ml) maple syrup
2 tbsp (40ml) strawberry puree
Beetroot powder or dragon fruit powder to colour further
Stevia, to taste
TOPPING
Fresh raspberries or strawberries (optional)
METHOD:
Preheat oven to 180°C and line a muffin tray with muffin holders.
Place all dry ingredients into a bowl and whisk to combine.
Place beetroot, buttermilk, lemon, vanilla, egg and butter into a blender and blend until smooth.
Add beet mix to the dry ingredients and whisk until well combined.
Pour batter into muffin tray about ¾ full and bake in the oven for 15-20 mins or until a cake tester comes out clean.
Allow to cool completely before frosting.
To make the frosting place butter, cream cheese and maple syrup into a blender and blend until smooth.
Fold through strawberry puree and stevia (if using) and whisk until well combined. If you want a pinker colour, add 1 tbsp of beetroot or dragon fruit powder to the frosting. Place in the fridge until using.
Place frosting into a piping bag and pipe little swirls onto each muffin.
Decorate with fresh berries (optional).
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to a week or freeze for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap buttermilk for coconut yoghurt and butter for coconut oil. Swap cream cheese frosting for a dairy-free frosting like a chocolate ganache.For a gluten-free version: Swap spelt flour for a gluten-free flour blend or brown rice flour.
For an egg-free version: Swap egg for a store-bought egg replacer.