Beet & Rose Couplecakes - Sugarfree Sundays
2210
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Beet & Rose Couplecakes

Beet & Rose Couplecakes

The second V-day recipe is upon us! This time in the form of cute, red, mini couple cakes! Which are really just cupcakes but seeing that it's V-day and all... This is a slightly more eccentric flavour combo, but I truly love it! If it does freak you out a little then feel free to leave out the rose and just add vanilla extract instead. Overall, I just love the consistency of these cupcakes; they are light and airy, and a perfect little snack. In fact, because they're so healthy they probably shouldn't even be called cupcakes. Completely wholesome, sugar, gluten and dairy free, plus they have protein and veg in, I think they're more of a snack cake! I made mine into mini cupcakes just for fun, but this would work perfectly as both normal sized cupcakes or a cake!

Beet & Rose Couplecakes

Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Dry
 75 g gluten free self raising flour
 50 g vanilla whey protein powder
 30 g coconut flour
  tsp tsp salt
 1 tsp baking powder
  tsp baking soda
Wet
 80 g raw grated beetroot
 240 ml milk of choice (coconut!)
 3 egg whites
 1 tbsp rose essence
 1 tbsp liquid sweetener
 1 tbsp coconut oil (liquid form)
 4 drops red food colouring
Icing
 cream cheese
 powdered xylitol
 lemon juice
1

Preheat oven to 180 degrees. Sift dry ingredients in a bowl and mix.

2

Combine wet ingredients except for coconut oil in a blender and blitz till a few times. Pour the wet ingredients into the dry, beating with a fork or whisk while you do so. Once combined, stir through your liquid coconut oil well.

3

Divide into greased cupcake tray. Bake for 25-35 minutes (until a knife comes out clean). Cooking time will vary based on the size of your cupcakes. My mini ones took 25 minutes.

4

I didn't add quantities for the icing as I actually didn't measure mine! But it would change based on your taste anyway, just whisk the ingredients together in a bowl and adjust taste as desired. If you don't have powdered xylitol you can use maple syrup as well.

Ingredients

Dry
 75 g gluten free self raising flour
 50 g vanilla whey protein powder
 30 g coconut flour
  tsp tsp salt
 1 tsp baking powder
  tsp baking soda
Wet
 80 g raw grated beetroot
 240 ml milk of choice (coconut!)
 3 egg whites
 1 tbsp rose essence
 1 tbsp liquid sweetener
 1 tbsp coconut oil (liquid form)
 4 drops red food colouring
Icing
 cream cheese
 powdered xylitol
 lemon juice

Directions

1

Preheat oven to 180 degrees. Sift dry ingredients in a bowl and mix.

2

Combine wet ingredients except for coconut oil in a blender and blitz till a few times. Pour the wet ingredients into the dry, beating with a fork or whisk while you do so. Once combined, stir through your liquid coconut oil well.

3

Divide into greased cupcake tray. Bake for 25-35 minutes (until a knife comes out clean). Cooking time will vary based on the size of your cupcakes. My mini ones took 25 minutes.

4

I didn't add quantities for the icing as I actually didn't measure mine! But it would change based on your taste anyway, just whisk the ingredients together in a bowl and adjust taste as desired. If you don't have powdered xylitol you can use maple syrup as well.

Beet & Rose Couplecakes