Whether you’re in love or just love cupcakes, this Valentine’s day treat is for you. These pink velvet cupcakes are based on the classic red velvet cupcake I wanted to make something that screamed love, and what better combo than Pink and Chocolate?!
If I told you the frosting on these pink velvet cupcakes was dairy, nut AND sugar-free would you believe me?? Well, if you knew me by now you’d know I don’t tell fibs, so yes as decadent and sugar-filled as it looks, it’s actually a pretty healthy frosting! It gets the amazing pink hue from the addition of beet juice, only sweetened with stevia and is made with a base of Tofutti and coconut yogurt. Throw in a little vanilla and you have a deliciously creamy and decadent frosting to slather on top of your perfectly spongy cupcake.
Now onto the cupcake itself! This cupcake is:
- Dairy-Free
- Nut-Free
- Refined Sugar-Free
- Gluten-Free
- Soft
- Spongy
- Melt in your mouth delicious
Need more baking ideas? Try some of these favorites
- Tahini Choc Chip Cookies
- Tahini White Chocolate Chip Cookies
- Lemon Poppyseed Muffins
- Vegan Chickpea Blondies
- Sunbutter Choc Chunk Cookies
If you can’t tolerate soy here are some additional options for the frosting.
- Kite Hill Foods Almond Cream Cheese
- Green Valley Organics Lactose-Free Cream Cheese
- Miyokos Creamery Cashew Cream Cheese
Pink Velvet Cupcakes
Course: DessertCuisine: AmericanDifficulty: Medium10
cupcakes30
minutes18
minutesThese pink velvet cupcakes are a valentines day inspired take on a classic red velvet recipe. Naturally colored with beetroot juice.
Ingredients
- Cupcake
1 1/3 cup gluten free baking flour
2 tbsp cacao powder
1 tbsp coconut flour
1/4 cup coconut yogurt
3/4 cup coconut sugar
1/4 cup coconut oil
2 eggs
1/3 cup plant based milk (coconut or hemp for nut free)
2 tbsp beet juice (alternatively use brewed coffee) * see notes on how to make
1 tsp vanilla
3/4 tsp baking soda
1 tsp baking powder
1 tsp apple cider vinegar
Pinch sea salt
- Icing
6 oz plain unsweetened coconut yogurt
6 oz tofutti cream cheese or alternatives listed
1 scoop stevia powder
2 tbsp beet juice (see notes on how to make)
1 tsp vanilla essence
Directions
- Preheat oven to 350F bake
- In a medium bowl, using an electric beater, beat together your coconut yogurt and coconut sugar until creamy
- Add in the eggs, beat until incorporated
- Follow with the melted coconut oil and beet juice (or coffee if using), beat until smooth and slightly foamy
- In a separate bowl add your milk, apple cider vinegar and baking soda. Stir well and set aside to activate
- In another separate bowl mix together all your dry ingredients (GF flour, coconut flour, salt, baking powder and cacao)
- Add all your wet ingredients to the dry, mix until fully incorporated and you have a smooth batter
- Fill your muffin tin cavities with the liners
- Using a measuring cup (1/4 cup works well) spoon batter into each cavity, filling only 1/2 – 2/3 of the way full
- Bake for 18-20 minutes, or until a skewer comes out clean when inserted
- Let them completely cool while you make your frosting
- Icing
- In a medium bowl add together the cream cheese and yogurt
- Using an electric beater, beat until smooth
- Add your stevia, beet juice and vanilla
- Beat until fully incorporated, transfer to a piping bag with a nozzle already inserted.
- Set aside to pipe onto your cupcakes once they’ve cooled completely
- Pipe, serve and enjoy
- Store any leftovers in an airtight container in the fridge
Notes
- To make beet juice, simply peel and cut up 2 beets. Place in a small saucepan with 1/4-1/3 cup water. Cook on a medium heat for 10 minutes. Eat the beets for lunch and save the juice for baking.
