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Healthy Red Velvet Cupcakes

dairy free gluten free low amine moderate salicylates

Healthy red velvet cupcakes recipe

The recipe is dairy-free, wheat-free and can be made egg- and gluten-free if you modify the recipe (see the notes at the end of the recipe for the instructions). The recipe makes about 10 medium-sized muffins or 6 large, as shown in our photos.

Tips

I always add calcium powder (Skin Friend PM) when I bake anything sweet that might be acidic because calcium and magnesium are highly alkalising and create an acid-alkaline balanced recipe. It stops me from adversely reacting to the maple syrup (I don't react to rice malt syrup as it is an alkaline sweetener). The calcium and magnesium are also good for anyone with eczema, TSW, arthritis or psoriasis and other acid-prone conditions, but you can leave it out if you like, as it is an optional ingredient. 

For the icing we created a healthy alternative to sugar filled icing, which uses cocoa butter to help keep the icing firm. You can find the Cashew Nut Frosting recipe here.

If you are following our books: This recipe is suitable for The Eczema Detox Program or The Eczema Diet, but not the FID Program (during weeks 1-4).

healthy red velvet carob cupcakes with beetroot

INGREDIENTS

  • 1 medium sized beetroot, raw, peeled and grated
  • 2 free range or organic eggs (or egg substitute)
  • 8 tablespoons rice bran oil 
  • 2/3 cup rice malt syrup or real maple syrup (tip: use maple syrup for a sweeter cupcake)
  • 2 cups spelt flour (use gluten-free flour if necessary, see notes)
  • Pinch of Himalayan salt or natural rock salt
  • 4 teaspoons baking powder (refer to packet instructions)
  • 3 scoops Skin Friend PM (for acid-alkaline balance) (optional)
  • 1/2 cup carob powder, sifted (raw or roasted) 
METHOD
  1. Pre-heat the oven to 180°C (160°C fan forced) or 350°F and line a cupcake tray with paper liners or alternatively grease the tray with rice bran oil.
  2. Using a food processor, Nutribullet or high speed blender, combine the grated beetroot, eggs, vanilla, rice bran oil and rice malt syrup until smooth.
  3. In a separate bowl, combine the flour, salt, baking powder, Skin Friend PM (if using), and carob powder, sift and mix until well combined. Then pour in the wet mixture and stir with a spoon until combined.
  4. Fill patty cases to ¾ full and bake for 20 minutes or until the middle bounces back when touched.
  5. Remove from the oven and cool the muffin cups on a wire rack.

NOTES:

To make this recipe gluten-free: use gluten free self raising flour instead of spelt... If using gluten-free self-raising flour, omit the baking powder from the recipe.

To make an egg substitute: use 2 tablespoons of finely ground flaxseeds and 4 tablespoons of water, mix together and allow 10 minutes for it to thicken. 

Red velvet cupcake recipe healthy eczema friendly

Click on the photo, above, for the Cashew Nut Cream Frosting recipe ...

Cooking by Katie Layland; photography and photo styling by Karen Fischer.

OUR PRODUCTS

  Buy Skin Friend AMSkin Friend PM with calcium and magnesiumSkin Friend Original 2-Pack


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  • Katie from Skin Friend on

    Hi Annie, Thanks for your comment, happy to help…

    We are expecting our PM to be back in stock this August, so the starter pack will be available shortly. You can sign up to our newsletter to stay notified and updated when it is back in stock.
    Results will depend on each individual, if you are also following the diet the results can be quicker and could show within a month, we suggest a minimum of 3 months on the diet and supplements. :)

    We can not recommend any creams in particular as everyone is so different in what creams they can tolerate. But opting for a low allergen, low fragrance and low chemical suncream suited to sensitive skin is a good way to go.

    Katie

  • Annie on

    When can i order Skinfriend am and pm and Detox book? Do they last just one month? Will I see results in that first month? ALSO I’m looking for a suntan cream that I will not react to any advice there? Thanks


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