Red Velvet cupcakes with chocolate frosting


Red Velvet cupcakes with chocolate frosting

Rate this recipe
Your rating: None (3 votes)
4 people are cooking this

These Red Velvet chocolate cupcakes are made with raw cacao powder and packed full of antioxidants.

Ingredients (makes 12)

For the cupcakes

  • 2 small beetroots (uncooked), finely grated
  • 3 tbsp raw cacao powder
  • 1 large free-range egg
  • ½ tsp pure vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1 cup almond meal
  • 2½ tbsp coconut butter
  • ¼ cup rice malt syrup

For the frosting

  • 3 tbsp plain Greek yoghurt
  • 3 tsp raw cacao powder
  • ½ tsp cinnamon
  • 1 tsp stevia (to taste)

To garnish (optional)

  • Goji berries
  • Crushed peanuts
  • Rainbow sprinkles

Pre-heat oven to 180ºC. Combine dry cupcake mixture in a large bowl, then add wet ingredients and stir well. Pour batter into 12 cupcake cases and bake for 35 to 40 minutes. Remove from oven and allow to cool.

Meanwhile, mix the frosting ingredients together until smooth and check for sweetness. Frost the cooled cupcakes using the back of a teaspoon, garnish as desired and serve.

Recipe from The Fit Foodie Sally O'Neil

NEXT: Raw chocolate buds>>

The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Notice.