I grew up in the South and we have a love for all things “Red Velvet”, which is basically just a chocolate sweet treat with a red tint. One of the best ways (and the 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 cupcakes from the new cookbook, Snack Power by Tiffiny Hall. They recipe is for cacao and beetroot cupcakes which in America would translate to chocolate beet cupcakes or natural red velvet cupcakes.
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! Like this beetroot cupcakes recipe.
Chocolate Beetroot Cupcake Recipe
Recipe Reprinted With Permission From
Snack Power : 200+ delicious snacks to keep you healthy, happy and lean
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! The beets serve as a natural food coloring alternative. 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 (or almond milk)
1 tablespoon balsamic vinegar
100 g (3½ oz) finely grated beetroot (fresh beets)
30 g (1 oz/¼ cup) raw cocoa 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 (cup cake liners).
How To Make Chocolate and Beetroot Cupcakes
In a small mixing bowl, whisk the milk and vinegar together and set aside.
In a large bowl, combine the beetroot with cacao, almond meal and buckwheat flour.
Add the egg and honey to the dry ingredients in the large mixing bowl and mix well. Allow to stand for 5 minutes.
Add the baking powder and the milk mixture from step 1 and stir them through. (Use a baking spatula, stick blender, or electric mixer.) The cupcake batter should be thick enough to spoon into the paper cases (paper muffin cups). If not, add a little more buckwheat flour.
Divide batter between the paper cases. Place in 350 degree F preheated oven. Bake for 15–20 minutes (baking times vary by oven) or until a toothpick inserted into one of the red velvet 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 Card For Beetroot Chocolate Cupcakes
Gluten-Free Chocolate And Beetroot Cupcakes
- 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.
- 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 the 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.
Gluten-Free Chocolate And Beetroot Cupcakes
Amount Per Serving:
|% Daily Value*|
|Total Fat 7.75 g||10.8%|
|Saturated Fat 2.15 g||10%|
|Trans Fat 0.0 g|
|Cholesterol 16.57 mg||5.3%|
|Sodium 60.08 mg||2.5%|
|Total Carbohydrate 119.07 g||39.7%|
|Dietary Fiber 18.83 g||72%|
|Sugars 9.29 g|
|Protein 22.45 g|
|Vitamin A 1.29 %||Vitamin C 0.03 %|
|Calcium 11.9 %||Iron 42.36 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
This beetroot cupcakes recipe is delicious year round but they would also make a great treat for Valentine’s Day. Are you excited to try these delicious gluten free cupcakes! Tag us in your photos at #familyfocusblog and #snackpower!