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TREAT YO MUMMA | healthy red velvet cupcakes

Gluten free, no added food dye or preservatives, a dose of veggies and a coconut whipped cream. This is our dream cupcake. Mix up these healthy and nutritious cupcakes to rock the socks off your Mum this Mother’s day and you’ll rise up the favourite child ranks for sure.

We love our Mumma’s a lot at TL and our super healthy, beautiful British friend Madeleine Shaw has hooked us up with this epic recipe from her new book Get The Glow  for healthy red velvet cupcakes that will nourish you and your Mumma from the inside out this Sunday.

Red velvet cupcakes with coconut whipped cream

The dream cupcake without the usual associated guilt. Beetroot acts as the food dye, so there’s no need to worry about preservatives.

 Makes 18 cupcakes

  • 250g buckwheat flour (or other gluten-free flour)
  • 3 tbsp raw cacao powder
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g butter
  • 250g coconut sugar or honey
  • 2 small beetroots, finely grated
  • 1 tsp vanilla extract
  • 2 large eggs
  • 150ml coconut milk (or any other milk)

Preheat the oven to 160°C.

Line two cupcake tins with 18 paper cases. In a bowl combine the flour, cacao, cinnamon, baking powder and bicarbonate of soda. Use the food processor to cream the butter and coconut sugar or honey for a few minutes, until light and fluffy, then add the beetroot and vanilla. Pour the contents of the food processor into the dry ingredients. Add the eggs one by one, and finally the milk, stirring vigorously.

Bake for 18 minutes, then let the cupcakes cool before topping them with Coconut Whipped Cream (see below).

  •  1 x 400ml can coconut milk
  • ½ tsp cinnamon

To make the coconut cream, place the unopened, upside-down can of coconut milk in the fridge, and leave it overnight. (You may want to do this the day before you make the cake.) Place a bowl in the fridge next to it.

Open the can and drain out the coconut milk that has separated from the cream. Place the milk in a glass (this can be used to make smoothies, or drunk while you make the whipped cream.

Scoop the cream out of the can and put it into the chilled bowl, then whip it with a handheld electric mixer until it fluffs up. Add the cinnamon, and whip again.

Feel free to add honey, raw cacao or vanilla to add some more flavour and sweetness.


Madeleine’s book is loaded with healthy, nutritious recipes that will nourish your body from head to toe. Check out her latest book here or follow her on Instagram for some serious double tapping love here.

Happy mixing and Happy Mother’s day to all Mother’s out there. We hope you have a beautiful day with much love, laughter and a bit of sweat.




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