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Red Velvet Pupcakes

Decadent, beautiful, and easy to make! These Red Velvet Pupcakes are the perfect celebratory treat. The yield of this recipe varies depending on the size of your muffin pan. I only had a large muffin pan, so I filled them up a little over halfway and got 6 pupcakes. You could also use a mini cupcake pan (which I thought I had, but I did not) to create smaller, bite-sized servings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Method Notes

Ingredients
  

Pupcakes
  • 1 cup beet puree (see notes below for how to make your own!)
  • ½ cup plain, unsweetened/all natural applesauce
  • ¼ cup plain, unsweetened almond milk
  • 2 flax eggs (2 tbsp ground flaxseeds mixed with 6 tablespoons warm water. Let sit 5 minutes to thicken)
  • 2 cup oat flour (grind rolled oats in a blender to make your own. Be sure to grind into a fine powder)
  • ¼ cup carob powder
  • 1 tsp baking powder
Icing
  • Fresh strawberries
  • Plain, non-fat Greek yogurt or mashed bananas

Method
 

  1. Preheat your oven to 350 degrees F.
  2. In a food processor, combine pureed beet, almond milk, and applesauce. Blend until smooth.
  3. Add flax eggs and pulse until combined.
  4. In a small bowl, whisk together the dry ingredients. Add to the food processor and pulse until combined.
  5. Spoon batter into cupcake pan and smooth the tops.
  6. Bake for 20 minutes or until a toothpick comes out clean. Run a butter knife around the edges to release them from the pan, and allow to cool slightly before gently popping them out.
  7. Cool completely before frosting.
Icing
  1. Slice the stems off the strawberries and carefully cut a notch in the top to create a heart shape. Slice into hearts and set aside.
  2. If your pups can enjoy dairy in small quantities, smear plain, no sugar added Greek yogurt onto the tops of the pupcakes. For a dairy-free option, mash a banana and add a dollop on top. Use a spoon or butter knife to smooth around. The banana icing will be slightly more yellowed and will obviously brown a bit as it oxidizes. You can see the difference in the photos at the beginning of this post.
  3. Decorate pupcakes with a sliced strawberry heart or two. You can also add blueberries as “sprinkles” or even blend the yogurt or banana with blueberries or strawberries to color the icing.
  4. Serve immediately!
Storage
  1. The pupcakes will keep for about 2 weeks in a sealed container in the fridge. I would not recommend icing the pupcakes until you are ready to serve them.

Notes

* To make your own puree, wash fresh beets and chop into large chunks. Put in a food processor and blend until pureed, adding a little water if needed. Alternatively, you can buy pureed beets, just make sure there are no other ingredients added.