bloody (red) velvet cupcakes

I first made these to celebrate the season finale of True Blood. Then I made them for the Nine Lives Greece Autumn Bazaar. And now I’ll be making them for the season premier of Dexter. Gosh I miss watching Dexter! These cupcakes are freaking awesome! I am seriously addicted to them. Sean as well. He actually ate 5 of them in under 5 minutes. Almond loves them too. I gave him just a little bit because he was drooling all over me while I was trying to eat mine. Have I told you recently how much in love I am with Almond? He is so adorable! I love it how he runs and meows to the door when I get back home from work. And how he puts his little footsies on the edge of my keyboard when I am working from home. And how sweet he wakes me up in the morning when he thinks I have overslept. He lives with us for almost 9 months. He was supposed to stay just for few days. And here we are now wondering how will we manage to get him with us when we move to the US. Ok, enough with the kitty talk. Let’s talk about cupcakes! I made lots of cupcakes for the Nine Lives Greece Autumn Bazaar. And these were the big hit. Red Velvet vegan cupcakes, naturally colored with beets. No artificial flavors! Tasty vegan pretty cupcakes.

red velvet cupcakes before frosting


dry ingredients

1 1/2 cup whole wheat all purpose flour
2 Tbsp corn flour
1 ts baking powder
1/2 ts baking soda
3/4 cup sugar
pinch of salt
1 Tbsp cocoa powder

wet ingredients

1 cup soy milk
1 1/2 Tbsp apple cider vinegar
1/4 cup coconut oil
1 tsp vanilla extract
1/3  cup pureed beet (baked in tinfoil in the oven)

red velvet cupcakes with vanilla buttercream frosting

In a small mixing bowl place the soy milk and apple cider vinegar, mix and set aside to curdle (it will take about 2 minutes). Add the coconut oil, vanilla extract and pureed beet and whisk until well mixed. Place all dry ingredients in a large mixing bowl and mix well. Add the wet ingredients  and mix with a wooden spoon until well incorporated. Poor in cupcake liners and bake in preheated oven at 180C/350F for 20 to 22 minutes. Frost with vegan cream cheese frosting or vanilla buttercream frosting. Enjoy!

lots of cupcakes for the Nine Lives Greece bazaar
with my precious Almond

9 thoughts on “bloody (red) velvet cupcakes

    1. hhmmm that’s weird. Every time I make them they come out red. Maybe it’s a different variety of beets. Maybe you should try increasing the beets puree to 1/2 cup?


  1. Was wondering can you use regular vinegar and regular all purpose flour (not whole wheat). If so what would be the amount needed? And what is the recipe for the chocolate frosting if I may ask? They look yummy. Thank you for a wonderful recipe.


  2. you can use the equal amount of regular white all purpose flour and regular vinegar or lemon juice. The chocolate frosting is a simple ganache with vegan dark chocolate, agave syrup and coconut butter.


  3. This recipe was awesome! I doubled the amount of chocolate because I’m a bit of a chocolate freak 🙂 Excellent work Dimitra!


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