I’ve been getting a bit creative in the kitchen lately – and also because we’re just about to move interstate, I have a bunch of things I need to use up in my kitchen! One of those things is beetroot powder! Since Halloween is coming up I thought I would make some Mini Blood Cupcakes!
This recipe is perfect for Halloween, or Valentines Day, or just any time of year!
If you love cupcakes, try out our Rhubarb and Vanilla Cupcakes or you can turn our Carrot and Walnut Cake or Hummingbird Cake into cupcakes too!
These are so fun and colourful! Very easy to make too! These don’t go too well refrigerated. They tend to dry out a bit, so they are best made and eaten fresh on the day.
If you’re after some more spooky Halloween food ideas, try out our Spooky Raw Cucumber Coffins, our Draculas Love Potion, our Vegan Mummy Dogs or our Black Bat Cookies!
If you’re celebrating Halloween, give these a go! Please share with your spooktacular friends and if you make this, please tag us on Instagram or Facebook!
- 1 1/2 cups gluten free self raising flour (or plain self raising flour)
- 1/2 cup coconut sugar
- 1/4 cup beetroot powder
- 1/4 cup oil
- 2 Tbsp apple sauce
- 1/2 cup plant based milk
- 1/2 cup frozen raspberries defrosted
- 1/4 cup water
- 1 Tbsp chia seeds
- 1 Tbsp rice malt syrup
- 1/2 tsp beetroot powder
- 1/2 cup plant based butter
- 1 cup icing sugar
- 1/2 tsp vanilla extract
- 3 tsp beetroot powder
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Firstly defrost the raspberries if you haven't already. Then add the 1/4 cup of water to them in a bowl and let sit for a few minutes.
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Add the gluten free self raising flour, coconut sugar and beetroot powder in a mixing bowl. Mix well.
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Blend the raspberries and water in a high powered blender or bullet until smooth. About 30 seconds. Reserve 2 Tbsp of this raspberry mixture in a separate bowl. Pour the rest into the dry mixture. Then add the oil, apple sauce and milk. Mix well. Scoop this mixture into a piping bag and pipe it into mini cupcake cases.
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With the reserved raspberry mixture, add the 1 Tbsp of chia seeds, 1 Tbsp of rice malt syrup and 1/2 tsp of beetroot powder and mix well. Let it sit while the cupcakes are baking.
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Bake the cupcakes at 180ºC for 12 to 14 mins until a skewer inserted comes out clean.
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Add the 1/2 cup of plant based butter, 1 cup icing sugar and 1/2 tsp vanilla extract in a food processor. Process until smooth. Then add the beetroot powder and process until well incorporated. Once the cupcakes have cooled down then pipe the icing mixture on top. I used a round nozzle for this, and piped a circle around the top leaving it hollow in the middle to put the raspberry chia in, but you could get creative with how you do it.
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Lastly with the raspberry chia mixture add about 1/4 tsp on top of the icing on each mini cupcake. Dust with extra beetroot (or raspberry!) powder if desired. Enjoy!
