The second V-day recipe is upon us! This time in the form of cute, red, mini couple cakes! Which are really just cupcakes but seeing that it’s V-day and all…
This is a slightly more eccentric flavour combo, but I truly love it! If it does freak you out a little then feel free to leave out the rose and just add vanilla extract instead. Overall, I just love the consistency of these cupcakes; they are light and airy, and a perfect little snack.
In fact, because they’re so healthy they probably shouldn’t even be called cupcakes. Completely wholesome, sugar, gluten and dairy free, plus they have protein and veg in, I think they’re more of a snack cake!
I made mine into mini cupcakes just for fun, but this would work perfectly as both normal sized cupcakes or a cake!
Beet & Rose Cupcakes
Cute and tasty little cupcakes
- 75g gluten free self raising flour
- 50g vanilla whey protein powder
- 30g coconut flour
- 1/3 tsp salt
- 1 tsp baking powder
- 1/3 tsp baking soda Wet
- 80g raw grated beetroot
- 240ml/1 cup milk of choice (coconut!)
- 3 egg whites
- 1 tbsp rose essence
- 1 tbsp liquid sweetener
- 14g/ 1 tbsp coconut oil (liquid form) Icing
- Cream cheese
- Powdered xylitol
- Lemon juice
DirectionsPreheat oven to 180 degrees. Sift dry ingredients in a bowl and mix. Combine wet ingredients except for coconut oil in a blender and blitz till a few times. Pour the wet ingredients into the dry, beating with a fork or whisk while you do so. Once combined, stir through your liquid coconut oil well.
Divide into greased cupcake tray. Bake for 25-35 minutes (until a knife comes out clean). Cooking time will vary based on the size of your cupcakes. My mini ones took 25 minutes.
I didn’t add quantities for the icing as I actually didn’t measure mine! But it would change based on your taste anyway, just whisk the ingredients together in a bowl and adjust taste as desired. If you don’t have powdered xylitol you can use maple syrup as well.