Red Velvet Cupcakes with Beet & Coconut Cream Frosting

Posted by Manjeri Skincare Team on

Benefits:
These red velvet cupcakes use beet puree instead of artificial coloring, delivering antioxidants and anti-inflammatory betalains that support blood flow and skin radiance. Almond flour and coconut milk provide vitamin E and healthy fats for hydration, while coconut yogurt frosting adds probiotics for gut-skin balance.

Skin Concern: Dullness, inflammation, dry or sensitive skin

Prep Time: 20 minutes | Cook Time: 20 minutes | Serves: 6 cupcakes

Ingredients:
For the Cupcakes:

  • 1/2 cup cooked beet puree (roasted or steamed beets blended smooth)

  • 1/4 cup almond flour

  • 1/4 cup oat flour (or all-purpose gluten-free)

  • 1/4 cup maple syrup

  • 2 tbsp unsweetened cocoa powder

  • 1/4 cup canned coconut milk (full-fat)

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • Pinch of sea salt

For the Coconut Cream Frosting:

  • 1/2 cup chilled coconut yogurt (or whipped coconut cream)

  • 1 tbsp maple syrup or honey

  • 1/2 tsp vanilla extract

  • Optional: beet powder or crushed freeze-dried raspberries for color

Instructions:

  • Preheat oven to 350°F and line a muffin pan with 6 cupcake liners.
  • In a bowl, whisk together beet puree, maple syrup, coconut milk, vinegar, and vanilla.
  • Add dry ingredients: almond flour, oat flour, cocoa powder, baking soda, and salt. Mix until smooth.
  • Divide batter between liners and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.
  • For the frosting, stir together coconut yogurt, maple syrup, and vanilla.
  • Chill until ready to use.
  • Frost cooled cupcakes and top with beet powder or raspberry dust for a natural blush glow.

Shopping Tips:

  • Beets: Roast fresh beets or use vacuum-packed (unsweetened) for best flavor and color.

  • Coconut Yogurt: Choose unsweetened, probiotic-rich brands with minimal ingredients.

  • Cocoa Powder: Use organic, non-alkalized cocoa for higher antioxidant value.

Cooking Tips:

  • Don’t overmix—gentle folding keeps the cupcakes light and fluffy.

  • Use a piping bag or zip-top bag with a corner snipped to apply frosting neatly.

  • Store frosted cupcakes in the fridge and enjoy within 3 days.

These nutrient-packed cupcakes are proof that indulgence and skin health can go hand in hand—rich, velvety, and full of glow-enhancing ingredients.

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