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Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Diet: Vegan

Description

These Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream are a naturally colorful and moist dessert option that combines the earthiness of roasted beets with the rich flavors of cocoa and coconut. Lightly sweetened with coconut sugar and topped with a dairy-free, fruity whipped cream made from coconut milk and freeze-dried strawberries, these cupcakes are a delightful gluten-free and vegan-friendly treat perfect for any occasion.

Ingredients

Cupcakes

  • 1 cup white whole wheat flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup roasted beets
  • 2/3 cup unsweetened almond milk (or milk of choice)
  • 3/4 cup coconut sugar (or granulated sugar)
  • 3 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 cup dairy free mini chocolate chips

Strawberry Coconut Whipped Cream

  • 3-4 tablespoons coconut sugar (or powdered sugar)
  • 3/4 cup freeze dried strawberries
  • 13.5 ounces full fat coconut milk (refrigerated overnight)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F and line a standard muffin pan with parchment paper liners to prevent sticking and ensure easy removal of cupcakes.
  2. Mix Dry Ingredients: Sift together the white whole wheat flour, unsweetened cocoa powder, baking powder, and kosher salt in a bowl. Set aside to keep dry ingredients evenly combined.
  3. Process Beet Mixture: In a food processor, combine the unsweetened almond milk, roasted beets, and vanilla extract. Process until the mixture is thick and smooth, about 30 seconds, stopping to scrape down the sides halfway through for even blending.
  4. Cream Sugar and Oil: In a stand mixer fitted with a paddle attachment, blend the coconut oil and coconut sugar on medium-high speed for 1-2 minutes, stopping halfway to scrape down the bowl. This creates a smooth, creamy base.
  5. Add Beet Mixture: Turn the mixer off, then add the beet and milk mixture. Mix on medium speed for 20 seconds, scrape down the sides, and mix for another 20 seconds to fully incorporate.
  6. Incorporate Flour: Add half of the sifted dry ingredients and mix on medium speed for about 30 seconds until combined. Add the remaining flour and mix just until incorporated; the batter will be thick.
  7. Fold in Chocolate Chips: Gently fold in the dairy-free mini chocolate chips using a rubber spatula to distribute evenly without overmixing.
  8. Portion and Bake: Using a 3-tablespoon cookie scoop, fill the cupcake liners evenly with batter. Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cupcakes: Let the cupcakes cool in the pan for several minutes, then transfer them to a wire rack to cool completely before frosting.
  10. Prepare Strawberry Powder: In a clean food processor bowl, combine freeze-dried strawberries and coconut sugar. Blend until a fine powder forms. Transfer to a separate bowl and wipe the processor clean; set powder aside.
  11. Chill Coconut Cream: Carefully remove the refrigerated coconut milk can without shaking or tipping. Open and scoop out the thickened cream into a mixing bowl, leaving the liquid behind.
  12. Whip Coconut Cream: Using a mixer, beat the coconut cream for 1-2 minutes until creamy. Add vanilla extract and the strawberry powder, then continue to mix for about 1 minute until smooth and fluffy. Adjust sweetness to taste.
  13. Frost Cupcakes: Using a pastry bag with a piping tip or a knife, frost the cooled cupcakes with the strawberry coconut whipped cream.
  14. Chill and Serve: Refrigerate the frosted cupcakes in an airtight container until ready to serve to keep the whipped cream firm and fresh.

Notes

  • Refrigerating the coconut milk overnight is essential to separate the cream from the liquid for proper whipping.
  • Beets add natural sweetness and moisture; roasting them beforehand intensifies their flavor.
  • Use dairy-free chocolate chips to keep the recipe vegan.
  • Cupcakes should be completely cooled before frosting to prevent the whipped cream from melting.
  • The strawberry powder can be adjusted for sweetness preference.
  • Store leftover cupcakes refrigerated and consume within 3 days for best freshness.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/red-velvet-beet-cupcakes-with-strawberry-coconut-whipped-cream-recipe/