Egg-Free All-Natural Pink Gluten-Free Cupcakes is quite the mouthful. I thought if I called them Beet Cupcakes you might go away faster than you arrived. That explains the mystery. ;)
What is NOT a mystery is that these cupcakes are really good and for an indulgent-tasting dessert, they’re pretty nutritious, too! Beets add vibrant pink color and moisture, not to mention all those nutrients, but zero “beety” flavor, I promise.
Every time I make these, I am shocked at how fast they disappear. They are so moist and tasty – and that color!
Top them with you favorite frosting, which is probably The BEST Cream Cheese Frosting Ever. Try it!
Egg-Free All-Natural Pink Gluten-Free Cupcakes
- 1 1/2 cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or similar blend
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 4 Tablespoons fat, cold (use dairy-free butter substitute, coconut oil, or real butter if not dairy-free)
- 1/4 cup plus 2 Tablespoon honey (substitute pure maple syrup if you prefer)
- Egg replacer (prepared) to equal 2 eggs (If you prefer, use 2 real eggs, but note you will get some color changes with the yellow of the yolks)
- 1 medium roasted beet, peeled and cut into cubes (See Nutrition: Beets for how to cook them)
- 1/4 cup milk (use any plant- or dairy-based milk you like to bake with; I use unsweetened coconut milk.)
- 1 teaspoon pure vanilla extract
- Line a 12-section cupcake pan with paper liners.
- Preheat oven to 350F.
- In the bowl of your food processor, combine beets and milk; process until the mixture is smooth; set aside.
- In a mixing bowl, combine flour, baking powder, salt and baking soda; whisk to blend.
- Cut in the fat with fork or pastry blender until a fine crumb mixture is achieved.
- In a separate bowl, combine the honey, prepared egg replacer (or real eggs), beet puree and vanilla; stir to combine, then add it to the dry ingredients.
- Stir just until no dry ingredients remain visible.
- Divide mixture evenly between 12 sections of cupcake pan.
- Bake 15-20 minutes, or until tops appear dry and spring back lightly when touched or a toothpick inserted in center comes out clean.
- Cool completely before frosting.
Thought you’d like to know…
- You can watch me make Beet-iful Cupcakes in the YouTube video.
- SOME baking powder includes cornstarch (NOT all baking powder contains cornstarch; for more on this and recommended brands, see THIS ARTICLE). If you cannot locate cornstarch-free baking powder, use my simple recipe for homemade baking powder, which is corn-free.
- I bake my cupcakes for 17 minutes. Keep an eye on them so they don’t over-brown.