Beetroot Red Velvet Cupcakes
 

This is a version of traditional red velvet cupcake and excellent when food tastes overly sweet.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Makes: 8 larger cupcakes or 12 smaller cupcakes

Prep & cook time: 45 minutes

As this recipe has been adapted from an existing 28 by Sam Wood / I Quit Sugar recipe, I will give you the link to it here:
https://recipes.28bysamwood.com/recipe/beetroot-red-velvet-cupcakes/

Ingredients swaps as follows:

  • Replaced 2 medium beetroot with 1x 250g packet vac packed ready cooked beetroot
  • Replaced ½ teaspoon vanilla powder with 1 teaspoon vanilla extract

Method

  • Preheat oven to 180ºC. Line 8 cupcake tin or mould with cupcake cases.
  • Add all the ingredients to a large bowl and blend until smooth with a stick blender. Fill the cupcake moulds with mixture and place into the oven for 30 minutes. Check they are cooked through by inserting a skewer. If it comes out dry, remove the cupcakes to a cake rack to cool.
  • The cupcakes can be eaten as is or topped with smooth ricotta or Greek yoghurt. A bit of fresh lemon zest can also be added but is purely optional.

For Dry Mouth: Consider topping the cupcakes with lots of Greek yoghurt to add extra moisture.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Makes: 8 larger or 12 smaller cupcakes
Prep & cook time: 45 minutes

As this recipe has been adapted from an existing 28 by Sam Wood / I Quit Sugar recipe, I will give you the link to it here: 

https://recipes.28bysamwood.com/recipe/beetroot-red-velvet-cupcakes/

  • Ingredient swaps as follows:
  • Replace 2 medium beetroot with 1x 250g packet vac packed ready cooked beetroot
  • Replaced ½ teaspoon vanilla powder with 1 teaspoon vanilla extract
  • Preheat oven to 180ºC. Line 8 cupcake tin or mould with cupcake cases.
  • Add all the ingredients to a large bowl and blend until smooth with a stick blender. Fill the cupcake moulds with mixture and place into the oven for 30 minutes. Check they are cooked through by inserting a skewer. If it comes out dry, remove the cupcakes to a cake rack to cool.
  • The cupcakes can be eaten as is or topped with smooth ricotta or Greek yoghurt. A bit of fresh lemon zest can also be added but is purely optional.

For Dry Mouth: Consider topping the cupcakes with lots of Greek yoghurt to add extra moisture.

Makes: 8 larger cupcakes or 12 smaller cupcakes

Prep & cook time: 45 minute

As this recipe has been adapted from an existing 28 by Sam Wood / I Quit Sugar recipe, I will give you the link to it here:

https://recipes.28bysamwood.com/recipe/beetroot-red-velvet-cupcakes/

  • Ingredient swaps as follows:
  • Replace 2 medium beetroot with 1x 250g packet vac packed ready cooked beetroot
  • Replaced ½ teaspoon vanilla powder with 1 teaspoon vanilla extract

For Dry Mouth: Consider topping the cupcakes with lots of Greek yoghurt to add extra moisture.

  • Preheat oven to 180ºC. Line 8 cupcake tin or mould with cupcake cases.
  • Add all the ingredients to a large bowl and blend until smooth with a stick blender. Fill the cupcake moulds with mixture and place into the oven for 30 minutes. Check they are cooked through by inserting a skewer. If it comes out dry, remove the cupcakes to a cake rack to cool.
  • The cupcakes can be eaten as is or topped with smooth ricotta or Greek yoghurt. A bit of fresh lemon zest can also be added but is purely optional.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts