Red velvet cupcakes with vanilla frosting

Red velvet is definitely one of my all time favourite cake flavours. There’s just something about the earthy rich chocolatey cake paired with a light frosting that hits the spot in a way nothing else can! I remember first trying a red velvet cupcake from Hummingbird bakery in Notting Hill, years and years ago when cupcakes suddenly became all the rage and queues ran round the corner for cupcake bakeries. But it was worth the wait.

Now of course these days those kind of cupcakes aren’t really my jam, nor is queuing (have you ever tried it with small people? Not recommended), so making my own seems like a much better option.

These beauties are the perfect combination of light and fluffy, but rich too, thanks to the beetroot and the cacao, topped with a creamy vanilla frosting that will leave anyone who tries it wondering how it could be vegan.

In short, these cupcakes are a must try. So please let me know if you do!

Ingredients

  • 1 cup cacao powder
  • 1/2 cup ground almonds
  • 1/2 cup peanut butter
  • 1/2 cup coconut oil
  • 1 cooked beetroot, peeled and chopped
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 1/4 cup almond milk

For the vanilla frosting

  • 1 cup cashews, soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

First preheat your oven to 180 degrees. To make the cupcakes, add all the ingredients into a food processor and blend for about five minutes, stopping every couple of minutes to give the mixture a good stir, until you have a smooth chocolatey batter. Spoon this into cupcake cakes and bake in the oven for 30 minutes. Remove from the oven and place on a cooling rack for at least half an hour to cook while you make the frosting. For the frosting, place all the ingredients in a food processor and blend for around ten minutes, stopping every couple of minutes to scrape down any mixture that’s climbed up the sides. The result should be super smooth and creamy, not to mention delicious! Place in the fridge for 20 minutes so that it can set (otherwise it will be too liquid to pipe onto anything) then spoon into a piping bag and frost away!

Love, Mrs H xx

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