Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Line A 12 Hole Muffin Tin With Cupcake Casesin A Small Bowl Mix The Ground Flax With The Hot Water And Let...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 25, 2026

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cupcake cases

  2. In a small bowl mix the ground flax with the hot water and let stand 15 minutes until it turns gelatinous and the oven has preheated fully

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 2 photo

  3. Whisk together the flour, cocoa powder, xanthan gum, baking powder and baking soda

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 3 photo

  4. In a stand mixer or blender, combine the beetroot puree, sugar, oil, milk, vanilla and flax slurry. Mix on a medium speed for a minute or 2 until well combined

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 4 photo

  5. Gradually add the wet mix to the dry mix and stir until smooth. If you want a richer red colour to these cupcakes you may want to stir in some red gel colouring at this point

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 5 photo

  6. Divide the cake batter evenly between the cupcake cases and bake for 18 - 20 minutes or until a toothpick inserted in the middle of a cake comes away clean

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 6 photo

  7. Let cool on a wire rack then frost with your favourite frosting!

    Vickys Red Velvet Cupcakes with Beetroot, GF DF EF SF NF recipe step 7 photo

Ingredients

  1. 2 tbsp ground flax seeds
  2. 6 tbsp hot water
  3. 140 grams (1 cup) plain / gluten-free flour blend
  4. 60 grams (half a cup) cocoa powder
  5. 1/4 tsp xanthan gum - only if using gf flour
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda / bicarb
  8. 3/4 cup beetroot puree (around 4 cooked beetroot)
  9. 200 grams granulated sugar
  10. 120 ml olive oil
  11. 60 ml full fat coconut milk
  12. 1 tsp apple cider vinegar
  13. 1 tsp vanilla extract

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