And guess what? They’re all blended together in this super cute, delicious Valentine’s Day treat!
Is it all making sense now?
And the pretty fuchsia color becomes a vibrant red inside the cupcake after it’s baked!
Fortunately, I have two young boys who leave marbles all over the house — if that’s not the case for you, you can roll up bits of foil about the size of small marbles to do the same trick.
And if red isn’t your thing, there’s nobody who doesn’t love my Valentine’s Day Nutella Brownies Full of Heart.Notice all of my Valentine’s Day treats are gluten-free? With two gluten-free boys in my house, how could they not be?
- 2-1/4 cups (about 2 very large beets) roasted, peeled, roughly chopped beets (here's how to roast beets)
- ¾ cup buttermilk
- 1 cup fresh raspberries
- ¼ cup Greek style, plain yogurt
- 1 tablespoon vanilla
- 1-1/2 teaspoons lemon juice
- 1-1/4 cup granulated sugar
- ¾ teaspoon sea salt
- 1 large egg
- ½ cup grape seed oil
- 1-3/4 cups all-purpose gluten-free flour
- ¼ cup, plus 1 tablespoon cacao powder
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup semisweet, mini chocolate chips
- 2 cups Buttercream (here's the 5-minute recipe for Buttercream)
- Preheat the oven to 350 degrees F and line 2 (1 dozen) muffin pans with paper cups. (To make heart shapes, you can use a marble, or a crumbled piece of foil, to place between the outside of the paper cup and the inside of each circle. (See above images.) Set aside.
- In a blender, purée the roasted beets with the buttermilk and fresh raspberries. Blend until it's as smooth as possible, about 1 minute on high.
- Pour the raspberry beet mixture into a large mixing bowl and stir in the yogurt, vanilla, lemon juice, sugar and salt.
- Use a large fork to blend in the egg.
- Then, stirring constantly, gradually add the oil and mix until blended.
- Now sift in the flour, cocoa powder, baking soda and baking powder. (You can just place a large mesh strainer above the bowl to sift.) Mix just until it's blended.
- Fold in the mini chocolate chips.
- Use an ice cream scoop (or large spoon), to fill each paper cup about ¾ the way up.
- Place the muffin pans on baking sheets and bake in the preheated 350 degree F oven until the cupcakes are set and slightly cracked on top, 20 to 25 minutes.
- Let the cupcakes cool completely and then spread a thin layer of the Buttercream on top and sprinkle with colored sprinkles (if desired).