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gluten-free red velvet cupcakes with cream cheese frosting

gluten-free red velvet cupcakes with cream cheese frosting Header

Looking for the perfect sweet treat to bake your loved one this Valentine’s Day? Look no further – you need to try these gluten-free red velvet cupcakes with cream cheese frosting! 

These cupcakes are delicious, moist, and full of healthy goodness. The Geranium oil goes really well with chocolate, but a little bit goes a long way so use the toothpick method I’ve included. I’ve also used a little rose oil in place of the geranium oil in this recipe before for special occasions…it’s divine! You can use Orange or Peppermint oil in place of the geranium oil, if you prefer.

NOTE To make beetroot puree, peel and chop 1 – 2 beetroot (depending on their size, you’ll need ½ cup of puree). Place the cut beetroot in a pan and cover with water. Bring to a boil, then reduce heat and cook until beetroot is tender (about 10 – 15 minutes). Let beetroot cool and then put it in a food processor with a little of the cooking liquid and process on high until very smooth.

TIPS The smaller you cut the beetroot pieces the quicker they will cook for making the puree. You can also use pre-cooked beetroots, but not the flavoured ones.

To colour the frosting, you can use a little pureed beetroot or beetroot powder. Just add a little at a time of either until the frosting is a shade of pink you like.

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