Vickys Red Velvet Cupcakes with Beetroot Recipe

Name: Vickys Red Velvet Cupcakes with Beetroot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp ground flax seeds; 6 tbsp hot water; 140 grams (1 cup) plain / gluten-free flour blend; 60 grams (half a cup) cocoa powder; 1 tsp xanthan gum - only if using gf flour; 1 tsp baking powder; 1/2 tsp baking soda / bicarb; 3/4 cup beetroot puree (around 4 cooked beetroot); 200 grams granulated sugar; 120 ml olive oil; 60 ml full fat coconut milk; 1 tsp apple cider vinegar; 1 tsp vanilla extract

Servings: persons

2 tbsp ground flax seeds
6 tbsp hot water
140 grams (1 cup) plain / gluten-free flour blend
60 grams (half a cup) cocoa powder
1 tsp xanthan gum - only if using gf flour
1 tsp baking powder
1/2 tsp baking soda / bicarb
3/4 cup beetroot puree (around 4 cooked beetroot)
200 grams granulated sugar
120 ml olive oil
60 ml full fat coconut milk
1 tsp apple cider vinegar
1 tsp vanilla extract

1
Preheat the oven to gas 4 / 180C / 350F and line a 12 hole muffin tin with cupcake cases
2
In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully
3
Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda
4
In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry.
5
Mix on a medium speed for a minute or 2 until well combined
6
Gradually add the wet mix to the dry mix and stir until smooth.
7
If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point
8
Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean
9
Let cool on a wire rack then frost with your favourite frosting!

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp ground flax seeds, 6 tbsp hot water, 140 grams (1 cup) plain / gluten-free flour blend, 60 grams (half a cup) cocoa powder, and more.

Yes, Vickys Red Velvet Cupcakes with Beetroot falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Red Velvet Cupcakes with Beetroot

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