Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream

Servings

Font

Images Notes Nutrition

4.4 from 14 votes

You won't find any artificial colors or flavors in these Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream.

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

Servings: 10 cupcakes

Calories: 269 kcal

Course: Dessert, Cake

Cuisine: American

Ingredients

Red Velvet Beet Cupcakes

1 cup white whole wheat flour
3 tablespoons cocoa powder unsweetened
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup beet roasted
2/3 cup almond milk or milk of choice, unsweetened
3/4 cup coconut sugar or granulated sugar
3 tablespoons coconut oil
2 teaspoons vanilla extract
1/4 cup mini chocolate chips dairy free

Strawberry Coconut Whipped Cream

3-4 tablespoons coconut sugar or powdered sugar
3/4 cup freeze dried strawberries
13.5 ounces coconut milk refrigerated overnight, full fat
1/2 teaspoon vanilla extract

Instructions

Red Velvet Beet Cupcakes

Cup of Yum

Preheat oven to 375° F. and line a standard muffin pan with parchment paper liners. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a food processor, process the milk, beets and vanilla until thick and smooth, about 30 seconds, stopping to scrape down bowl 1/2 way through processing.
In the bowl of a stand mixer with the paddle attachment, mix the coconut oil and coconut sugar on medium high for about a 1-2 minutes, or until incorporated and smooth, stopping half way and scraping down the bowl.
With the mixer off, add in the beet mixture. Mix on medium for about 20 seconds, scrape down the sides of the bowl and mix another 20 seconds.
Add 1/2 the flour mixture and mix on medium for about 30 seconds or until flour is incorporated. Add the remaining flour mixture and mix just until incorporated, the batter will be thick. Stir in the mini chocolate chips with a rubber spatula.
Use 3 tablespoon cookie scoop to scoop the batter into the cupcake liners. Bake for 14-16 minutes or until a toothpick comes out clean. Cool for several minutes in pan, then remove the cupcake onto a cooling wrack to completely cool before adding the strawberry coconut whipped cream.

Strawberry Coconut Whipped Cream

Refrigerate the coconut milk overnight, being sure not to shake or tip the can so that the cream and liquid stay separated.
In the bowl of a food processor add the freeze dried strawberries and coconut sugar, blend until it becomes a powder. Pour the powder into a separate bowl and wipe the bowl of the food processor clean. Set the strawberry powder aside until the cupcakes have baked and cooled completely.
Once the cupcakes have cooled remove the chilled coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the thickened cream and leave the liquid behind.
Place the chilled cream into the mixing bowl and beat with a mixer until creamy, about 1-2 minute. Add in the vanilla and strawberry powdered sugar and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
Use a pastry bag and piping tip (or spread with a knife) to frost the cupcakes. Refrigerate in an airtight container until ready to serve.

Notes

**This is not an overly sweet cupcake. If you find that it's not sweet enough for your liking (taste the batter) add 2-3 more tablespoons of coconut sugar.

Nutrition Information

Calories 269kcal (13%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g (29%) Sodium 177mg (7%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 10 cupcakes

Amount Per Serving

Calories 269

% Daily Value*

Calories	269kcal	13%
Carbohydrates	34g	11%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Sodium	177mg	7%
Fiber	1g	4%
Sugar	21g	42%

* Percent Daily Values are based on a 2,000 calorie diet.