Red Velvet Cupcakes with Coconut Whipped Cream
From Get the Glow by Madeleine Shaw
This is essentially the dream cupcake without the usual associated guilt. Beetroot acts as the food dye, so there’s no need to worry about preservatives. Then there is the gluten-free buckwheat flour acting as the base. The outcome is quite lovely.
Makes 18 cupcakes
- 250g buckwheat flour (or other gluten-free flour)
- 3 tbsp raw cacao powder
- 1 tsp cinnamon
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 200g butter
- 250g coconut sugar or honey
- 2 small beetroots, finely grated
- 1 tsp vanilla extract
- 2 large eggs
- 150ml coconut milk (or any other milk)
Preheat the oven to 160°C/325°F/Gas mark 3.
Line two cupcake tins with 18 paper cases. In a bowl combine the flour, cacao, cinnamon, baking powder and bicarbonate of soda. Use the food processor to cream the butter and coconut sugar or honey for a few minutes, until light and fluffy, then add the beetroot and vanilla. Pour the contents of the food processor into the dry ingredients. Add the eggs one by one, and finally the milk, stirring vigorously.
Bake for 18 minutes, then let the cupcakes cool before topping them with Coconut Whipped Cream (see below).
1 x 400ml can coconut milk
½ tsp cinnamon
To make the coconut cream, place the unopened, upside-down can of coconut milk in the fridge, and leave it overnight. (You may want to do this the day before you make the cake.) Place a bowl in the fridge next to it.
Open the can and drain out the coconut milk that has separated from the cream. Place the milk in a glass (this can be used to make smoothies, or drunk while you make the whipped cream.
Scoop the cream out of the can and put it into the chilled bowl, then whip it with a handheld electric mixer until it fluffs up. Add the cinnamon, and whip again.
Feel free to add honey, raw cacao or vanilla to add some more flavour and sweetness.