You Can Have Your Cupcake And Eat It Too

with Red Beet Powder

It’s that time of year again… when resolutions to eat healthy and work out start to slip. Life gets in the way and meal prep and gym time don’t stay priorities. As we say, you can have your cupcake and eat it too!

Jumping right in to anything can be detrimental to your long term progress. It’s always better to start slow and make small changes here and there. Find things that work for you and your lifestyle. As a result, we suggest you make healthy cupcakes!

Don’t forget that it’s okay to indulge once in a while. But even your indulgences can be a little bit healthier. Westpoint Naturals wants you to be able to have your cupcake and eat it too! These chocolate beet cupcakes are inspired by our resolution to eat more vegetables and our love for cupcakes! We think Beets are most noteworthy because they are loaded with vitamins including vitamin C, folate and fibre. They also contain unique nutrients called betalains, which contain antioxidants and anti-inflammatory properties.

These cupcakes are super moist, fudge-y and addictive and don’t taste like beets at all! They don’t even need frosting, but we’ve added a creamy cashew frosting for an extra boost of protein.

Notes:

Furthermore, you can substitute all-purpose free flour for all purpose gluten free flour or all-purpose whole wheat flour.

While it may be tough to wait, the frosting is easiest to handle when cold. As a result, your cupcakes will be much more beautiful.

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You Can Have Your Cupcake And Eat It Too

Red Beet Powder

Vegan Chocolate Beet Cupcakes with Creamy Cashew Frosting

with Red Beet Powder

Westpoint Ingredients

  • 1 1/4 cups of Gluten Free All-Purpose Flour
  • 1/4 cup of Organic Coconut Sugar
  • 1 tablespoon of Natural, Organic Cocoa Powder
  • 1/2 teaspoon of Corn & Wheat Free Baking Powder
  • 1/2 teaspoon of Aluminum Free Baking Soda
  • 1/4 teaspoon of Unrefined, Fine Sea Salt
  • 4 tablespoon Red Beet Powder (you can add more or less depending on how red you want the cupcakes)

Other Ingredients

  • 1 cup of Dairy Free Milk
  • 1 teaspoon of Apple Cider Vinegar
  • 1/3 cup of Coconut Oil (melted)
  • 2-3 teaspoon of Vanilla Extract

Method

) Directions for Cupcakes:
1) Preheat oven to 350°F.
2) Line muffin pan with cupcake liners or coat with coconut oil.
3) Whisk together airy free milk and apple cider vinegar. Set aside and allow to “curdle” for 10 minutes – don’t worry if the mixture doesn’t change in texture, it will still work.
4) In a large mixing bowl, mix the flour, sugar, cocoa powder, beet powder, baking powder, baking soda and salt.
5) Add the coconut oil and vanilla extract into the curdled dairy free milk. Whisk well to combine.
6) Fold wet ingredients into the dry ingredients, mixing until large clumps disappear.
7) Fill the cupcake liners or pan about 2/3 full.
8) Bake about 15-20 minutes (It is especially important to check your cupcakes! Insert a tooth pick into the centre of the cupcake to test).
9) Let the cupcakes cool in the pan for 2-3 minutes. Then carefully transfer to a cooling rack. Allow them to cool completely.
) Directions for Frosting:
1) Mix all ingredients together, except dairy free milk, in a high speed blender.
2) Blend and add small amounts of dairy free milk until smooth.
3) Cool 1-2 hours and then spread on cupcakes.
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