Red Velvet Beet Cupcakes with Raspberry Icing

Red Velvet Cakes are all the rage and this one is super healthy, delicious and has vegan options.

Makes 12 large cupcakes or one 9” round layer cake

¾ cup (398 ml) canned or fresh cooked peeled beets, pureed in food processor

½ cup vegetable oil

¼ cup buttermilk or almond milk

3 tbsp sour cream or applesauce

1 tbsp balsamic vinegar

2 eggs (for vegan – 2 tbsp ground flax seed in 6 tbsp water)

¾ cup flour or rice flour

⅔ cup sugar or cane sugar

½ cup cocoa powder, sifted

1 tsp baking powder

½ tsp baking soda

½ tsp salt

Icing

½ cup butter, room temperature

1 cup cream cheese, room temperature

3 cups icing sugar, sifted

3 tbsp frozen raspberries, thawed and drained

Preheat oven to 350°F.

Beat together beets, oil, buttermilk, sour cream, balsamic vinegar and eggs until well mixed.

Blend dry ingredients together in a separate bowl.

Add dry ingredients to wet and blend until well mixed, about 2-3 minutes.

Grease cupcake tin or line with baking cups.

Spoon batter into cupcake tin.

Bake for 15 – 20 minutes until skewer inserted comes out clean.

Ice when completely cooled.

Vegan Icing

1 cup frozen raspberries, thawed and drained

½ cup cashew pieces, soaked in 1 cup water for at least 30 minutes and drained

2 tbsp maple syrup

¼ cup coconut oil, melted

Combine raspberries, cashews and maple syrup in food processor until smooth.

Add the melted coconut oil and blend again.

Pour into a shallow bowl and chill for a minimum of 2 hours.

Pipe or spread on cupcakes.

You can also make a lovely cake with this recipe. Pour batter into a 9 inch round cake pan and bake for 30-35 minutes.