Red Velvet Cupcakes
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 3.4 fl oz vegetable oil
- 6 fl oz beetroot juice
- 1 teaspoon white wine vinegar
- 7 oz coconut sugar
- 9 oz self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons cacao powder
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F. Put the oil, beetroot juice, vinegar and coconut sugar into a large bowl and whisk together. Tip in the flour, baking powder and cacao powder; whisk together to form a smooth batter.
Step 2
Line a 12-hole cupcake tin with cupcake cases and divide the mixture between the cases, until ¾ full. Bake for 20–25 minutes until a skewer inserted comes out clean. Leave to cool on a wire rack.
Step 3
To make the icing, place the freeze-dried raspberries in a pestle and mortar and crush to form a dust. Put the coconut yoghurt into a bowl and whisk using an electric whisk for 5 minutes until thick. Tip in the freeze-dried raspberry powder and the maple syrup and whisk until bright pink.
Step 4
Once the cupcakes are cool, either spoon on the icing and smooth it with the back of the spoon, or use a piping bag (fitted with a 16mm / ½″ nozzle) to pipe it on. Sprinkle with the extra freeze-dried raspberries.
Step 5
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