I grew up in the South and we have a love for all things “Red Velvet”, which is basically just chocolate stuff with a red tint. The best and most natural way to get that red tint is with beets. In America, we usually call them beets but in England and Canada they refer to them at beetroots. They are one in the same, a delicious and highly nutritious root. Along with plenty of antioxidants and vitamins, beets also have a naturally high level of sugars so they not only give a beautiful tint to your dishes, they also taste great. Today, I will be sharing with a delicious recipe for Gluten-free cacao and beetroot cupcakes from the new cookbook, Snack Power by Tiffiny Hall.
Snack Power is available for pre-order right now on Amazon and it shares the secrets to enjoying healthy, filling snacks while still keeping on track with your fitness goals. The author, Tiffiny Hall is the founder of online fitness program TIFFXO, and in her new book she shares all her best snack recipes, swaps, tips and hacks! Whether you are looking to lose weight (kale and sea salt crisps), gain muscle and strength (teriyaki beef and quinoa sushi), or just fancy a gluten-free snack (cacao and beetroot cupcakes), she has the perfect snack for you!
Chocolate And Beetroot Cupcakes
Recipe Reprinted With Permission From
Snack Power : 200+ delicious snacks to keep you healthy, happy and lean
FRONTLIST|On Sale Date: January 12, 2021
Distribution by The Quarto Group
Gluten-free cacao and beetroot cupcakes (p. 227)
While these chocolate and beetroot cupcakes provide me with the same satisfaction as a red velvet cupcake, they are way healthier! Besides being gluten free, they are also free of refined white sugar and just use a bit of honey and the beets themselves for sweetener! You will love these tasty little treats.
Makes 12 (2 cupcakes per snack)
Prep time 5 minutes
Cook time 25 minutes
125 ml (4 fl oz/¼ cup) milk
1 tablespoon balsamic vinegar
100 g (3½ oz) finely grated beetroot (beet)
30 g (1 oz/¼ cup) raw cacao powder
25 g (1 oz/¼ cup) almond meal
65 g (2¹⁄³ oz/½ cup) buckwheat flour
1 large egg, lightly beaten
2 tablespoons honey, warmed to runny
1 teaspoon baking powder
1 tablespoon raw cacao powder
1 tablespoon honey
Preheat the oven to 180°C (350°F) and line a 12-hole mini-muffin tin with paper cases.
How To Make Beetroot Cupcakes
Whisk the milk and vinegar together and set aside.
Combine the beetroot, cacao, almond meal and buckwheat flour in a large bowl.
Stir through the egg and honey and allow to stand for 5 minutes before adding the baking powder and milk mixture and stirring them through. The mixture should be thick enough to spoon into the paper cases, if not add a little more buckwheat flour.
Divide the mixture between the paper cases and bake for 15–20 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. Cool completely on a wire rack.
Put the icing ingredients in a small saucepan with 2 tablespoons water and heat over medium–low heat for about 5 minutes, stirring, until slightly thickened. Drizzle the icing over the cooled cupcakes and allow to set before serving. Eat immediately, or store in an airtight container in the freezer for up to 3 months.
These delicious beetroot muffins store great in the freezer so you can make big batches and them have them handy to pull one out for a healthier snack any time.
Printable Recipe For Beetroot Cupcakes
Are you excited to try these delicious gluten free cupcakes! Tag us in your photos at #familyfocusblog and #snackpower!