Posted by / Monday, February 1, 2016 / No comments / , , , , , , , , , , ,

Clean Eating Red Velvet Cupcakes



Happy first day of the love month! Valentine's Day is just around the corner. This is the month where there are so much tempting sweets you would love to indulge. You don't have to suffer - you can give in into the temptation with this recipe I am going to share with you!

This may sound crazy but Red Velvet cupcakes can be healthy and delicious even if they are made of healthy ingredients and not the usual ingredients these treats contain! I hope you enjoy this ready :)

What you need:

For the cupcake - 

1 1/4 cups whole wheat pastry flour
1/4 cup Sucanat, finely ground (or sub Stevia)
3 tbsp raw cocoa powder
1 tsp baking powder
1/4 tsp coarse sea salt
1 cup beets, steamed and cooled
1 1/2 tsp pure vanilla extract
2 tbsp raw honey
1/3 cup coconut butter
1 whole egg
2 egg whites
10 drops natural red food coloring liquid
1 cup Greek yogurt + 1 tbsp lemon juice (combine and set aside to curdle)
1 tsp natural chocolate extract
Nonstick cooking spray

For the frosting - 

Cream Cheese Frosting –

1 tbsp light coconut cream
2/3 cup cream cheese
1 tsp natural vanilla extract
1/4 tsp vanilla-flavored liquid stevia
1 tbsp raw honey
Seeds of 1 vanilla bean (optional)

The recipes may look so MANY but don't worry, whipping it all up is a easy!

What you need to do:


  • To make coconut cream, you must refrigerate the coconut milk overnight, then scoop cream off the top when separated. (It's like a fun science experiment!)
  • Preheat oven to 350 FF. Spray a muffin trays with nonstick cooking spray. You may use mini muffin trays, they look soooo cute!
  • Then combine all dry ingredients in a large bowl and set aside. (easy right?)
  • Take your beets and all wet ingredients in a food processor till it's smooth and pureed!
  • Combine wet and dry mixtures. Fold gently to combine. As much as possible do not over fold (or over mix) so it will come out fluffy and not so heavy.
  • Spoon batter into muffin cups (or mini muffin cups!) and bake up to 20 - 30 minutes or you can test it using a toothpick, prick it in the middle and if it comes out clean, it is good to go. If you are using those mini muffin cups then lessen the time to 15-20 minutes as they are smaller and bakes faster.
  • While cupcakes cool, combine frosting ingredients and spoon into a piping bag. Refrigerate until cupcakes are ready to frost.
  • Once cool, frost cupcakes and serve the same day they are baked. 
That's it, so easy to make. You can give them on Valentine's day to your friends or loved ones! Also a great way to surprise them, delicious but very, very healthy! ;)

If you are looking to live a healthier life with nutritional whole foods, regular exercise, and want to approach life with a positive outlook, contact me! I’d love to help support you on your journey and connect with you on improving your life and reaching your health and wellness goal!



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