This last Saturday was mine and Chris's first wedding anniversary. A year ago, we went to Beverly Hills City Hall and eloped, then walked to a local cupcake shop for our "wedding cake." We chose the red velvet as our cake because we're both quite fond of those brightly-hued beauties. Since we had so much fun, and our cake was so delicious, we vowed to come back again on our anniversary and enjoy another one.
Life intervened, however, and about six weeks into our marriage, we decided to become vegan. Since our "wedding cake" was not vegan, our plans of going back to this shop were discarded. Not wanting to break our promise, I decided to recreate our little wedding cake. I not only wanted our little cake to be vegan, I wanted it to be lower in sugar and made of natural flavors, rather than artificial coloring. On my first try, I used beets as the obvious source of natural color, and I was disappointed to find that my little cakes were far from red, but brownish- a dull pink at best. They were crazy-delicious, but I was not satisfied with the coloring. Dull coloring was not appropriate for our anniversary cake at all. That simply would not do.
I decided to do a little research, and who should turn up in my search results, but one of my favorite bloggers, creator of some of the most stunning vegan desserts known to mankind, Hannah at Bittersweet. Hannah had a similar problem, and in her post, she explains that the baking soda reacts with the beets, causing the color to dull. She omitted the baking soda, and added some lemon juice, and Viola! Bright Red Cupcakes! I decided to build a recipe, based on hers, but make it lower in sugar, like my previous trial cakes.
I cannot tell you how gratifying it was to pull these bright ruby-hued cakes out of the oven. I was so thankful for Hannah at that very moment, and so excited to go through with our initial anniversary plans. Not only were these cakes bright red, but they were insanely good (probably the best red velvet cake I've ever had, and I don't throw superlatives around that often when it comes to red velvet cake). As we shared our little anniversary cake (and then had seconds, as well), we recreated the photos of our first "wedding cake" and started a new tradition.
RED VELVET CUPCAKES, adapted from this recipe at Bittersweet
Ingredients:
- 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1/4 cup coconut sugar
- 2 Tablespoons natural cocoa powder (not dutch processed)
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 cup steamed (but cooled) beets (about 2-3 large beets), pureéd until smooth
- ½ cup agave syrup
- 1/3 cup coconut oil, melted at room temperature
- 2 T lemon juice
- 1 tsp vanilla extract
- 1 tsp chocolate extract
Instructions:
- Preheat your oven to 350 degrees and line a 12-muffin tin with liners.
- In a large bowl, whisk together the
dry ingredients. Set aside.
- In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and
chocolate extracts. Process until completely smooth.
- Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the cream cheese frosting.
- If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it. Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top. Enjoy!
SUGAR-FREE VANILLA CREAM CHEESE FROSTING
Ingredients:
- 2/3 cup vegan cream cheese (non-hydrogenated)
- 1 T agave syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1-2 stevia packets (about ½ - 1 tsp powdered stevia)
Instructions:
- Combine all ingredients in a medium bowl. Use a hand mixer to fully combine. Mix until smooth.
- If using a pastry bag, pour the frosting into the bag, apply the tip of choice, and place in the refrigerator to chill. You can also use a large sealable plastic bag, and clip one corner, in place of a pastry bag. Whatever you choose, use your bag to squeeze frosting out onto each of the cupcakes.
- Alternatively, you can just use a rubber spatula or frosting spreader to apply the frosting. Just chill the frosting until ready to use.
Unless otherwise noted, all photos taken by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Gabby @ the veggie nook
These are simply beautiful Kristy! What a nice idea too, to recreate the cake you had when you were married 🙂 Love that you healthified it too and made it fit in with your new found ethics and principles 🙂
Thanks for the tip on the beets! I made a cake recently that I was hoping would turn out red, but sadly it turned a pale brown as well! I'll have to keep this time in mind next time I make it.
keepinitkind
Thank you, Gabby! It made it much more special to have homemade cupcakes, rather than to find a vegan bakery and get one there.
Interesting about the baking soda reacting with the coloring, huh? Hannah does a much better job of explaining why it happens, but I think it's little things like this that make baking so interesting!
NinaBean
that is a great idea you have inspired me to recreate my wedding cake for our anniversary. it will be our 7th in april!
keepinitkind
Wow! Well, happy anniversary! 🙂
Michelle
Happy one year....mike and I were gonna do that too, go to courthouse, but then my sister said u live at the beach so we walked outside and got married on the sand with just the kids.... so almost eloping....
Love love this post
keepinitkind
We considered going out to our beach, but opted for city hall because we liked the idea of it. 🙂 A beach wedding is always so lovely, though- I'm sure yours was not an exception! 🙂
Michelle
It was in march 2 years ago but very windy lol but at least the waves in the background and no people really cuz of the wind so it worked out....we don't celebrate that day anyways...lol we went out on a date june 2001 and have been together ever since ....our son is 5... so you can do the math 🙂
our anniversary is always in june we just celebrated 11 years.... silly to some I guess....
Great pix!
keepinitkind
I love that story! How great was it that your son was able to see his parent get married? That's so awesome!
We were just like you- one date and together ever since, though we can't remember the date. ;-P
Courtney Jones
Wow! These look fantastic. Love the deep red colouring! And I love the sugar-free cream cheese icing. I'm trying so hard to cut out most sugar these days, so it's exciting to see a sugar free icing option 🙂
Congrats on your 1 year anniversary! Wishing you a lifetime of many more happy years + wonderful memories. xoxo
keepinitkind
Aww, thank you, Courtney! I'm trying to cut out most sugar as well, and I've got to say- you really don't miss it with these cupcakes! 🙂
Caitlin
i've said it before and i'll say it again. kristy- you are GORGEOUS. has anyone ever told you you should be a model, because you should.
i love the story that comes with these cakes! bravo for you two to go vegan together 6 weeks after getting married. your anniversary cakes look absolutely delicious. and i love how low it is in sugar!
i honestly don't know that i've ever had red velvet cake, which is weird. i would eat one of these in a heartbeat, though.
happy anniversary! i think wedding anniversaries are so special. always do it up!
keepinitkind
That means so much coming from someone as beautiful as yourself! I mean, talk about gorgeous- you need to go look in a mirror! And the modeling thing- I actually was one when I was about 3 or 4, but threw and absolute fit and decided I hated it, in the middle of a shoot. That was the end of that. 🙂
I'm glad you like the cakes- if you like devil's food cake, you would likely like red velvet. I'm sure you would be able to make an amazing gluten-free version of these guys if you wanted to give them a try!
Cadry
Happy anniversary!! Congratulations on one wonderful year of marriage!
My birthday is coming up in three weeks, and I know what cupcakes I'm going to make! These look amazing, and I love that the bright red color comes from beets. (How strange that a chemical reaction dulls the bright red color with the baking soda! Very interesting!)
keepinitkind
Thank you, Cadry! I wish we lived closer- I would bake some for you! 🙂
Cadry
Aw!! Now I REALLY want to be back in Southern California!!!
keepinitkind
Now I REALLY want you back in Southern California!
Caralyn @ glutenfreehappytummy
aw Happy Anniversary! what a beautiful pic!! and those cupcakes look absolutely incredible! i love the backstory on these little gems too:)
keepinitkind
Thanks, Caralyn! These beauties were perfect for our special day!
veganfling
Happy Anniversary! I want to hug this whole post! Your wedding picture is adorable and I love your necklace. The cupcakes look amazing, and I'm totally going to try this recipe for my husband's birthday in a few weeks because red velvet is his favorite!
We eloped too, and I've already realized that I'm going to have the exact same problem - we had these cute mini bundt cakes, but they are totally not vegan. I may have to take inspiration from you and make something of my own when our anniversary comes around! 🙂
keepinitkind
Thanks! I hope your hubby likes them!
So you eloped in Hawaii? That must've been so amazing! I'm sure you will come up with a super awesome vegan version of your bundt cakes! 🙂
sara
red velvet cupcakes are my absolutely most favorite dessert - and i have been itching to make a vegan version... when measuring out the beets - is it one cup after the beets are pureed? or before they are pureed in slices? i am so excited to try them!
keepinitkind
I'm excited for you to try them too! It is 1 cup of beet purée. I used 3 large steamed beets, and had about 1/2 a cup leftover. I hope that helps. Good Luck!
Hannah
If only I could truly express how this post fills my heart with joy! I never expected that recipe to take off the way it did, but now I'm glad that you found it and enjoyed it so. It really makes my day to know that in that small way, I might have made your anniversary a little bit sweeter. Hope it was a wonderful one, with many more to come!
keepinitkind
Many thanks to you, Hannah! The cakes were awesome and you definitely made our day sweeter! 🙂
what katie's baking
happy anniversary!! these cupcakes look amazing! 🙂
keepinitkind
Thank you, Katie! You are so sweet! 🙂
Heather
You must be two of the most beautiful people ever - what an amazing little wedding story, super romantic! (Loving the bowtie on Chris and your necklace!)
And oh my Kristy, these cupcakes are brilliant and the photos absolutely amazing - elegant, I love how they are styled, I am totally crushing on these cupcakes right now!
keepinitkind
Thank you so much, Heather! You are so sweet! We thought it was pretty romantic too. 🙂
To hear that you are crushing on these cupcakes is such a huge compliment coming form you, Queen of Gorgeous Food Styling & Photography! You totally made my day! 🙂
sara
one more question - (i have actually never eaten nor cooked beets before) how long do you think i should steam them for? thank you again! i really really look forward to making these cupcakes 🙂
keepinitkind
I would say maybe 20 minutes (I didn't keep track), if you cut them into pieces, rather than keeping them whole. I would just steam them until they are soft and can easily be pierced with a fork. I'm so excited for you to try them! 🙂
Richa@HobbyandMore
Happy Anniversary!!! wish you 2 lots of red velvet cakes and beautiful years ahead. I love Hannah's creations and am waiting to get a hand on her ice cream book!
Those crumbles are a brilliant idea. they look so pretty with the deep color on the frosting!
keepinitkind
Thank you so much, Richa! Your kind words mean so much! 🙂
And isn't Hannah amazing? Her desserts just take my breath away sometimes!
Richgail @AstigVegan
Happy Anniversary! You two are a lovely couple! And those cupcakes look amazing. I'm planning to make those for my next get together with friends 🙂
keepinitkind
Thank you, Richgail! I hope your friends like them! 🙂
Shira
Happy Anniversary dearest Kristy! You (and your luscious cupcakes) are simply too beautiful for words. I wish you many years of happiness and joy together - whatever you may eat! You are a very lucky couple 🙂 Cheers to you and Chris! xo
keepinitkind
Oh Shira! Thank you so much for your kind words! We are an extremely lucky and truly blessed couple. 🙂 Sending you big (virtual) hugs! Take care!
Somer
Oh Kristy, I have abstained from red velvet cake/cupcakes ever since I figured out exactly how much red food coloring went into the recipe. Some recipes call for an entire bottle of red food coloring. Argh! I too tried natural colorings, but couldn't get any of them right so I flat out gave up. It's time for a reboot! Thanks so much!!! You and Chris look so happy and perfect in the top photo! I love it! xoxo!
keepinitkind
Thank you! We are sooooo happy! 🙂
Isn't that strange about the baking soda? I was so thrilled to figure that one out! I hope it works well for you too! Talk to you soon! xoxo
Eftychia
What a delicious recipe! Thanks for sharing.
keepinitkind
Thank you! I'm so glad you like them! 🙂
Sanne @ Huisgemaakt
Ah! Divine! Sugar-free frosting is such a good idea, I can't believe it never crossed my mind. Your blog is amazing, great photographs, great recipes!
Love it,
http://huisgemaakt.wordpress.com/
XO!
keepinitkind
Thank you so much! You are too sweet! Thank you so much for stopping by- I can't wait to spend more time exploring your site (it looks great!!!). 🙂
jess
how did i miss this post?! it is so full of gorgeousness - mostly from you {you're stunning lady!} but those red velvets aren't bad to look at either 😉
happy happy belated anniversary. i hope you and chris had a wonderful day celebrating your love. i love that you both became vegan shortly after getting married - mark and i did the same thing!
keepinitkind
Thank you, Jess! You are just too sweet. How cool is it that we both became vegan shortly after getting married! It was a great way to start our lives together. 🙂
Vera Zecevic – Cupcakes Garden
These cupcakes look so yummy. I'm delighted with beautiful red color of the cupcakes I've featured this recipes on my blog! I hope you don't mind! If you don't agree with that please contact me and I will remove it. All the best.
keepinitkind
THank you so much, Vera! I am so flattered! 🙂
Elle
I made these with my daughter. Delicious taste, but not very "cake like". What have we done wrong? Followed all directions/ ingredients. Dense. Should there be baking soda as well as baking powder?
keepinitkind
I wish I could be of more help to you- I never had the problem of them being too dense. I'm not a skilled enough baker to know if baking soda would fix that, but if you figure out, please let me know.
I'm so glad that you and yoru daughter enjoyed the taste, though! 🙂
Vasi
Hi~
I'm gluten free and love this recipe, so I was wondering if you think it's possible to replace the wheat pastry flour with a gluten free flour? If so do you think that it would be the same ratio?
Thank you!
keepinitkind
Thanks, Vasi! I'm not an expert on gluten-free baking, but I've found that using about 1/4 cup less of all-purpose gluten-free four mix (like Bob's Red Mill) works well. Otherwise it dries out quickly and crumbles. I would play around with it. Good luck!
Tara T
Thank you so much for the sugar free version! I'm planning cupcakes for my birthday and was in search for this exact cupcake! So happy!
keepinitkind
Thank you, Tara! I certainly hope that you enjoy them! Happy Birthday! 🙂
Mansi
Hi!
The cupcakes look amazing!
I was wondering if you can taste the beet flavor though? Also, can I substitute the lemon juice for fresh lime juice?
Thank you! 🙂
keepinitkind
Thank you! I can't taste the beets, though it does have a less sweet and slightly more earthy flavor. If this is a concern, I would increase the sweetener that you use. As for lemon and lime, to me, lime has a slightly more acidic, more bitter taste and lemons seems a little more sweet. As far as the acidity level needed, I think it's about the same. Good luck!
Emily
I love the idea. Thanks for sharing. I'm thinking of making this frosting for a two layer cake and was wondering whether it stays soft or gets hards? Thanks!!!!
keepinitkind
Thanks, Emily! It stays pretty soft, though if you're doing a two layer cake, you may want to double the recipe. Good luck! 🙂
Ana
Thanks so much for this recipe!! This was my first try in vegan cupcake baking and it turned out great! 🙂 The only thing that I noticed, and it may have been an error on my end, was that it seems like the cakes kind of collapsed. Like, when I took out the muffin liners, they were on the verge on breaking in two parts. The only thing that I substituted, was agave syrup for brown rice syrup - do you think that may be the cause? Otherwise - amazing taste!! Best cupcakes I ever tasted 🙂 Yiepee
keepinitkind
Thank you, Ana! You know- I'm not sure why that happened. Mine are always pretty solid- soft, but solid. I know agave has a slightly thinner consistency than brown rice syrup, but I truthfully couldn't tell you if that was the case. I'm glad you enjoyed them, though! 🙂
Sierra
I've been scouring the internet for the perfect recipe, and I can't wait to try this! My friends thought I was crazy for searching for a vegan, sugar free red velvet cake made with beets, and now I can show them this! Ha! Do you think this recipe would work ok for a cake? I imagine the only thing I need to tweak might be the bake time. I will be making this for my honeys 35th birthday, thanks!!Beautiful shots of the cupcakes, btw:)
keepinitkind
Thank you, Sierra! Sorry it's taken me a bit to get back to you. I am so glad that you found what you were looking for! I would think that it would work for a cake, but I've never tried it. Enjoy and wish your partner a happy birthday for me! 🙂
Rebekah Watson
Thank you so much for posting this recipe. I had made no sugar gingerbread cupcakes for my mom (she is hypoglycemic) for her birthday. I used your cream cheese frosting recipe for the frosting. It was a great surprise for her since she has been unable to indulge because of the sugar factor.
valerie
I am not vegan, but wanted a low sugar cream cheese frosting. Would the recipe still work with regular cream cheese? Thanks in advance for your reply!
keepinitkind
I haven't tried it but I don't see why it would be a problem. Good luck!
Teresa
Hi there! I think next time I will be doing this entire recipe because it looks amazing! But I actually was just looking up vegan cream cheese frosting and came across this. I put it on top of carrot cake cupcakes, so yummy! Also, I didn't use stevia, I used raw sugar. It still came out great! Thanks so much for this!
Alexa
Hello, this recipe looks amazing! I'm making it this weekend for my daughters 1st birthday! I want to make it for her smash cake with a coconut sugar cream cheese frosting. Do you know if I would use the same oven temp and time? Thank you so much! 😃🎉
keepinitkind
Thanks. All should stay the same. 🙂
PeekaBoo
Hi,This is an amazing recipe..I am going to try it..I have a few questions..Can I use whole wheat flour instead of pastry flour?Also can I use canola or olive oil instead of coconut oil?And is chocolate extract a must?I could not find it any local grocery stores..And if I have to make into a cake do I have to change the baking temperature?And for how long should I bake if using a 9inch pan?Sorry for so many questions.But I am new to baking and I so badly want to try this recipe..Hope you have many more fun and love filled anniversaries..
keepinitkind
Whole wheat flour is much heavier that pastry flour and won't yield the same results. Canola oil should be fine but olive oil has too strong of a flavor. You can use vanilla extract instead or leave it out altogether if you'd like. To bake a 9-inch cake, you shouldn't have to change the temperature but I can't tell you how long to bake it for. It will be longer than the baking time for cupcakes but you'll just have to keep and eye on it. Good luck!
PeekaBoo
Also can I boil the beets instead of steaming?
keepinitkind
Yes.
PeekaBoo
Can I use honey instead of agave syrup?I made this and it was a bit sour,but tasty.I think it was due to the agave nectar..
keepinitkind
You are welcome to use honey. I choose to use agave syrup since it is vegan. Maple syrup may also work.
Peekaboo
Thank you so much:)