gfJules Red Velvet Cupcakes

gfJules Red Velvet Cupcakes

gfJules Red Velvet Cupcakes

Make these amazingly decadent — yet healthy — gfJules Red Velvet Cupcakes! The beets offer extra Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper; and among other vitamins they are high in both vitamin C and Folate.

Beets also don’t impart any flavour that isn’t smothered by chocolate, so feel good feeding these gorgeous and delicious berry-coloured treasures to your family with love this Valentine’s Day, or on any yummy occasion!

  • 2 cups pureed beets (4-8 medium-large beets) or 1 drained can of beets + 1/4 applesauce
  • 1/2 cup butter or non-dairy substitute at room temperature
  • 1 1/4 cup granulated cane sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1 1/2 tbs apple cider vinegar
  • 1 1/4 cup milk, dairy or non-dairy vanilla milk 
  • 2 cups gfJules All Purpose Gluten Free Flour
  • 3/4 cup unsweetened cocoa
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon

  • 1 cup shortening 
  • 2 – 8oz containers cream cheese, dairy or non-dairy 
  • 3 cups confectioner’s or powdered sugar
  • 2 tsp pure vanilla extract (omit if you want bright white frosting)
  • 1 1/2 tsp lemon rind (optional)
  • 1-2 tbs extra beet purée (optional for a pink hue in the frosting)
  1. Wash beets and remove greens.  Boil until fork-tender, approximately 40 minutes for medium-large size beets.  Drain and allow to cool.  Peel skins off (they will come off easily once boiled) and blends in a food processor or mash until smooth.
  2. Measure purée to equal 2 cups (total beets + applesauce should be 2 cups, so if you have less purée, simply make up the difference with applesauce).
  3. Preheat oven to 176.7 ºC (static) or 162.8 ºC (convection).
  4. Cream butter and sugar until light.  Add eggs, vanilla, cider vinegar, applesauce and cooled beet purée.  Whisk together dry ingredients, then add to wet mixture, slowly pouring milk in, while mixing.  Beat an additional 3 minutes.
  5. Spoon batter into lined or oiled muffin tins, filling 3/4 full.  Bake for 25-30 minutes, or until cake tester or toothpick inserted into the centre comes out nearly clean. Makes approximately 24 cupcakes.
  6. Bring cream cheese and butter to room temperature, then cream together with remaining ingredients. If the frosting is not stiff enough, add more powdered sugar until the proper consistency is achieved. Non-dairy cream cheese products tend to have less body than dairy varieties and thus, require more confectioner’s sugar or less liquid to achieve the proper frosting consistency.
  7. Add a tablespoon or two of extra puréed beets (or food colouring) if you like a pink hue to your frosting.

Leave a Reply

Your email address will not be published.

Newsletter sign up