Beet Dyed Red Velvet Cupcakes with Cashew Lemon Cream Frosting (Grain Free)
No matter how many Sundays I have walked down the rows of produce at our local farmers market, I never cease to be delighted by the sights, smells and tastes of that beautiful fresh bounty. The colors jump out at me - bright yellow squash blossoms, forest green kale leaves, and deep magenta beets.
When making nourishing desserts, what better way to celebrate Mother Nature's splendor than by using natural vegetable dyes to add fun colors to old favorites! These Beet-Dyed Red Velvet Cupcakes are deliciously airy and richly satisfying, while free from inflammatory grains and refined sugars. Topped with lemon cashew creme frosting, you are in for a decadent treat.
Not only will your taste buds benefit, as well as your local farmers when you use their produce in creative ways, but you also avoid the petroleum-based food dyes commonly sold on grocery store shelves. I don't know about you, but I would certainly rather enjoy a vibrant celebration of organic goodness instead of chemical colors. With your great health in mind, let's get to cooking.
Note that the cupcakes pictured here are just a hint of red because I used lighter colored beets to dye them. Have fun playing with different varieties of beets to find the shade you desire.
beet-dyed red velvet cupcakes with cashew lemon cream frosting (grain free)
YIELD: 1 dozen
PREP: 40 mins
COOK: 20 minutes
READY IN: 1 hour
Beet-Dyed Red Velvet Cupcakes are deliciously airy and richly satisfying, while free from inflammatory grains and refined sugars. Topped with lemon cashew creme frosting, you are in for a decadent treat!
1/2 cup coconut flour
1/2 cup arrowroot flour/starch
2 Tbsp fair trade cocoa powder
1 tsp baking soda
1/4 tsp sea salt
1/4 cup maple sugar (or coconut sugar)
1/2 cup coconut oil, liquified
1 large organic red beet
1/4 cup raw honey
3/4 cup coconut milk
2 tsp vanilla extract
1 tsp distilled white vinegar
1 cup raw cashews, soaked 4-8 hours then drained
1 Tbsp maple syrup
1 tsp vanilla extract
- Preheat oven to 350 degrees F and line a cupcake pan with paper baking cups.
- Grate the beet and add to a saucepan with 1/2 cup of coconut milk. Bring to a simmer, then remove from heat and let steep 15 minutes. Strain beets, leaving red coconut milk behind. Stir in vinegar and let milk clabber.
- Sift together the coconut flour, arrowroot, cocoa powder, baking soda and salt. Set aside.
- Separate the eggs and whip the whites until soft peaks form, then add the maple sugar and whip until combined.
- Whisk together the egg yolks, honey, red coconut milk, 1 tsp vanilla and coconut oil.
- Stir wet ingredients into dry, then stir in a small scoop of fluffy egg white mixture.
- Fold in remaining egg whites until just combined, then scoop with 1/4 cup measure into cupcake cups.
- Bake for 18-20 minutes until the tops spring back when lightly pressed. Cool on wire racks.
- To make cashew lemon cream frosting, combine cashews, 1/4 cup coconut oil, 1 tsp vanilla, maple syrup and juice of 1 lemon in a high powered blender or food processor. Blend until silky smooth. You can add 1-2 tsp of beet juice if you want to make a pink frosting as pictured here.
- Frost each cupcake, then garnish with lemon zest to serve.