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Natural Red Velvet Cupcakes

Gluten free cupcakes made with roasted beets in place of artificial red dye. Makes 24 cupcakes.
Author: Ginger

Ingredients

Ingredients for Cupcakes

  • 1 large or 2 to 3 med-small beets
  • 1/2 cup applesauce
  • 1/2 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon juice
  • 1 tsp. vinegar
  • 3/4 cup buttermilk
  • 2 cups regular or gluten free flour mix * recipe for GF mix below
  • 4 Tbsp. cocoa powder
  • 1 1/4 tsp. baking powder
  • 1 tsp. xanthan gum
  • 1 tsp. salt
  • semi-sweet chocolate bar for shaving

Ingredients for Butter Cream Frosting

  • 1/2 cup shortening
  • 1/2 cup margarine or butter, softened
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup milk

Instructions

Directions for roasting beets

  • Scrub beets. If using large, cut them into quarters.
  • Preheat oven to 400ยบ F. Fill a small roasting dish with 1/2 inch of water. Add beets to dish, and cover tightly with foil.
  • Roast for 60 minutes, or until a knife can easily be inserted into the flesh. Set aside to cool.

Directions for preparing frosting

  • With an electric mixer, beat butter or margarine and shortening until fluffy. Add powdered sugar, vanilla and milk, beat again until well mixed and fluffy. Store in refrigerator while preparing cupcakes.

Directions for cupcakes

  • In a blender or food processor, add apple sauce and cooled, roasted beets. Blend until pureed.
  • In a large bowl, combine butter and sugar. Blend with an electric mixer for 1 minute. Add the eggs to butter/sugar, and blend for 1 more minute. Add applesauce/beet puree, vanilla, lemon juice, vinegar and buttermilk, blend for 1 more minute.
  • In a medium bowl, combine flour, cocoa powder, baking powder, xanthan gum and salt. Mix well.
  • Place a sifter over large bowl containing wet ingredients. Sift dry ingredients over wet. Stir until well mixed.
  • Spoon batter into muffin tins lined with muffin cups, about 3/4 full. Bake for about 30 minutes, or until toothpick inserted into center comes out clean.
  • Cool to room temperature and then frost.
  • Using a cheese grater, grate chocolate bar over cupcakes as a garnish. You can also add sprinkles if desired.
  • Serve at room temperature. Store in refrigerator.

Notes

*Recipe for gluten free flour mix:
1/3 cup tapioca starch
1/3 cup corn FLOUR
1/3 cup brown rice flour
1/4 cup + 1 Tbsp. potato STARCH
1/4 cup + 1 Tbsp. white rice flour
3 Tbsp. corn STARCH
2 Tbsp. coconut flour
You can make large batches of this, store in a large container and use, cup for cup, in any recipe that calls for regular flour.