Yes, you read that correctly Paleo Red Velvet Cupcakes. No bait and switch here. These are the real deal! Prepare to be amazed!
Whether you follow a paleo diet or have a loved one who has food allergies or sensitivities, this is a great recipe for making a very special treat that will make people wonder if it truly is paleo.
Putting the Red in the Red Velvet
Most red velvet cake recipes and box mixes use food coloring to create the classic red color.
Unfortunately, red food coloring like the kind you commonly find in the store or in cake mixes contain the following extremely harmful ingredients:
- FD&C Red 40 has been linked to allergies, hyperactivity, and cancer. In some studies, it damaged the DNA of mice.
- FD&C Red 3 is a known carcinogen, it caused thyroid cancer in animal testing. It is banned in cosmetic use.
- Propylene Glycol is linked to allergies, irritation, and immune system toxicity.
- Propylparaben is a highly hazardous preservative. It is linked to endocrine disruption since it mimics estrogen and it is linked to immune system toxicity.
Food coloring shouldn’t be ingested or put in contact with skin as the effects linger. Our bodies work hard at detoxifying from everyday activities, don’t compound the work with toxins like this one.
Instead, beets are a highly effective and nutritious alternative! There are many real food options for changing the color of your food (i.e., turmeric, spinach, berries, carrots, etc.). Beets give a deep red, almost purple color that is perfect for red velvet!
Turning Beets into Cupcakes
First of all, thank you to Merissa from Little House Living for figuring out the science for using beets in red velvet cupcakes!
I used my Instant Pot to cook my beets until they were fork tender (oven roasting can take up to an hour or more).
Cooking on manual, high pressure, it takes about 15 minutes for small beets, 20 minutes for medium (2 inches wide), 25-30 for very large.
After they’ve cooked, check to make sure they are fork tender. Then, plunge into icywater. The skin should peel off easily.
Use a food processor to chop the beets into a fine puree. Then, add milk and apple cider vinegar to puree until smooth.
An Incredible Treat
I wanted to make something special that would fit within my son’s allergy and food sensitivity guidelines for a birthday party. So I began swapping ingredients and hoping it would work out.
This Paleo Red Velvet Cupcake wow’ed everyone who tasted it, even those who don’t usually like healthy or paleo food swaps.
You have to try it! And if you aren’t sensitive to dairy, a real cream cheese frosting would taste delicious! Here is the Coconut Cream Cheese Frosting recipe I used for these cupcakes: Coconut Cream Cheese Frosting