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Red Velvet Love Muffins with Pink Cashew Butter Frosting – gluten-free, sugar-free, vegan.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 10-12 muffins
  • Nutritional Info

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RED VELVET MUFFINS WITH CASHEW FROSTING

Red Velvet Love Muffins with Pink Cashew Butter Frosting – gluten-free, sugar-free, vegan.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 10-12 muffins
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 4 medium beetroots, boiled
  • 1.5 cups buckwheat flour
  • 1/2 cup coconut milk
  • 1/2 cup Natvia
  • 1/2 cup unsweetened apple sauce
  • 3 tablespoons raw cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon apple cider vinegar (ACV)
  • 1/4 teaspoon salt
  • 0.75 cup raw cashews, soaked overnight and rinsed
  • 2 tablespoons Natvia
  • 0 Leftover beetroot mixture from blender in cupcakes (about 1 tbsp worth)
  • 1 tablespoon organic extra virgin coconut oil
  • 2 tablespoons filtered water
  • 1 teaspoon vanilla extract
  • 0 Squeeze lemon juice
  • 0 Pinch sea salt

Cupcake Batter:

4 medium beetroots, boiled

1 ½ cup buckwheat flour

1/2 cup coconut milk

½ cup Natvia

½ cup unsweetened apple sauce

3 tbsp raw cocoa powder

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 tsp apple cider vinegar (ACV)

1/4 tsp salt

Pink Cashew Butter Frosting:

3/4 cup raw cashews, soaked overnight and rinsed

2 tbsp Natvia

Leftover beetroot mixture from blender in cupcakes (about 1 tbsp worth)

1 tbsp organic extra virgin coconut oil

1-2 tbsp filtered water

1 tsp vanilla extract

Squeeze lemon juice

Pinch sea salt

METHOD

  1. Preheat oven to 180C.
  2. In a large bowl, whisk together the flour, cocao powder, sea salt, baking soda and baking powder.
  3. In your blender, add the coconut milk, ACV, beetroot, apple sauce, Natvia sweetener and vanilla extract in. Blend until smooth.
  4. Pour the beetroot mixture into the dry mix, and then set the blender aside for the frosting – we want a little beetroot mix to be left in there for colour, therefore no need to wash it!!.
  5. Use a whisk to incorporate all into a batter.
  6. Use cupcake liners to line your muffin tray, and place about 2.5 tbsp mixture into each (they should by approx. ¾ full).
  7. Bake for 25-30 minutes or until a cake tester comes out clean when poked in the middle.
  8. Allow to sit at room temp at least 30 minutes before icing and serving.
  9. Best kept in the refrigerator for up to one week.
  10. Blend all ingredients in your blender until smooth and creamy and a medium-light pink colour.
  11. Scoop into a small bowl and place uncovered in the freezer for 30-40 mins to thicken.
  12. Remove from freezer and mix well.
  13. Spoon 1 tsp onto each cupcake!

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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