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Red Velvet Cupcakes

We have the perfect treat for you! Sweet, collagen boosting red velvet cupcakes.

Red velvet cupcakes just spell out love and beauty. February marks Valentine’s Day, and it’s a reason to celebrate our loved ones. Although, most of us have tried to keep with New Year’s resolutions of eating healthy and making our new year filled with accomplishments of health and wellbeing. Valentines does not need to be an excuse to break any of these promises made to ourselves. These cupcakes are made with beets and chocolate.

Using beets in this recipe will give the cupcakes that beautiful and glowing red color. Instead of using highly processed food colorings, we used the natural beauty and color of the beets to shine through. Even if you are not a fan of beets, you can barely notice the flavor. Adding beets to this recipe will boost the nutritional value of the cupcake and give you all of the incredible benefits such as vitamin c, fiber, and potassium. Beets are incredible for helping to boost athletic performance and can help reduce inflammation in the body. Beets can even help our brain function, making our cognitive abilities that much sharper. To make these cupcakes even more nutrient dense, we added a scoop of Sunwarrior protein to give them a boost of plant-based protein. Can this recipe get any sweeter?

The icing is very simple to make. Ensure that the coconut milk is chilled for a minimum of 24 hours in the fridge. This icing is 100 percent natural and contains no additives or copious amounts of sugar. Coconut milk boosts so many incredible health benefits just like beets. Coconut milk can help provide electrolytes to the body, provide healthy fats for the body and can even improve digestion.

Not only is this cupcake delicious, but it’s also packed with nutrients, enzymes, and minerals to fuel us during the day. Now that’s what I call a sweet valentines!

Red Velvet Cupcakes


Coconut Cream Icing

  • 1 can full-fat coconut milk, chilled
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla bean or extract


  1. Preheat oven to 375 degrees
  2. Stir together flour, beetroot powder, sugar, cocoa powder, baking powder, protein powder, and salt
  3. In another larger bowl, add all wet ingredients, water, coconut oil, lemon juice, and vanilla.
  4. Using a hand mixer or stand mixer, blend both wet and dry ingredients together
  5. Line a cupcake tray with cupcake liners. With a spoon, fill the liners until 3/4 full. Bake for 35-40 minutes or until toothpick inserted is clean Icing

Icing Directions

  1. Chill the can of coconut milk overnight in the fridge
  2. Open the can and scoop out the hard coconut cream on the top, discard the rest of the liquid (or you can drink this, super nutritious)
  3. Using a hand mixer, whip coconut cream with maple syrup and vanilla
  4. Using a pastry bag or by hand, frost cupcakes when completely cooled

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