Red Beet Whipped Cream-Topped Chocolate Cupcakes

June 14, 2018
red beet

The flavors of red beet crystals and chocolate collide in this delicious cupcake recipe.

A moist and chocolatey vegan chocolate is topped with a fresh and creamy red beet whipped cream lightly sweetened with Salus Beet Crystals (US/CA). The beet crystals add a hint of sweetness, the subtle flavor of beets and a gorgeous color to the whipped cream.

Chocolate Cupcakes with Red Beet Whipped Cream Frosting

Servings: 12 cupcakes

red beet


  • 1 cup milk of choice (almond, coconut, cashew, etc.)
  • 1 tsp apple cider vinegar
  • 1/3 cup oil (coconut, avocado or light olive oil are best)
  • 2/3 cup sugar
  • 2 tbsp brown sugar
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 16 oz heavy cream (well chilled)
  • 6 tbsp Salus Beet Crystals (US / CA)
  • 1/2 tsp vanilla extract
  • 1 pinch cream of tartar


  1. Preheat oven to 350 F (175 C). Then line a cupcake pan with 12 liners.
  2. In a large mixing bowl beat the milk with apple cider vinegar. Next, add the sugars, vanilla, and oil. Beat until well combined. Let stand for 5 minutes to allow the sugars to dissolve a bit and then mix well again.
  3. Sift together flour, cocoa, baking powder, baking soda, and salt in a bowl.
  4. Slowly add the flour/dry ingredient mixture into the wet. Alternate between adding a little flour and then mixing well. Repeat about 3 times or until or the flour is incorporated. Stir well until the batter is smooth.
  5. Spoon the cupcake batter into the liners evenly. Each should be about 3/4 full. Bake for 17-19 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before icing with whipped cream.
  1. Place your bowl and the mixing blades (if using a hand mixer) or balloon whisk (if using your stand mixer) In the freezer or refrigerator to cool. Pour the heavy cream into the chilled bowl and then add the beet crystals and vanilla. Stir with a spoon until beet crystals are completely dissolved. You may want to place the cream, beet crystal and vanilla mixture in the fridge for 5-10 minutes to fully allow the beet crystals to dissolve and see the color that develops. For a deeper color add more beet crystals.
  2. Add the cream of tartar then beat the mixture on high until the peaks are stiffly beaten - about 1-2 minutes. When ready the whipped cream should stand in firm peaks and adhere to the beaters when lifted.
  3. Spoon the Beet Crystal Whipped Cream into a piping bag with a decorative tip and swirl onto cupcakes or simply spoon on. Leftover whipped cream can be spooned onto pie, muffins, coffee or hot chocolate. Enjoy!


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