A healthy vegan icing that uses superfoods beets and turmeric to create healthy vibrant colors.
Vegan Beet Turmeric Cupcake Icing.
I have discovered the wild wonderful world of healthy icing.
This recipe no chemicals, no refined sugar, and is plant-based and delicious.
I have used coconut cream in frostings, which is a common vegan frosting ingredient. However I personally had unpredictable results, presumably because coconut cream recipes use require use of canned coconut cream. Yet different brands give different reactions, probably because of additives or age. So I decided to use vegan butter here and in most of my frosting recipes here after.
I do use quite a bit of powdered sugar in this recipe, so if you are sugarfree, this recipe is not for you. But I have a reduced sugar frosting you might want to try here. I use a surprising ingredient to replace a good portion of the sugar.
But let’s get back to this more traditional frosting.
It is traditional in that it uses butter and sugar and vanilla as do most non-vegan frostings.
However this recipe, as I said, uses vegan butter, a brand I found at Whole Foods market. And organic powdered sugar to be sure there is no bone char which can be found in non-vegan sugars.
This recipe also stands out because I used superfoods for the coloring.
How Healthy Are Beets and Turmeric
As you can see from this header, I used beets and turmeric. Beets, of course, for the pink, and turmeric spice for the yellow.
Beets are super healthy, being rich in potassium, magnesium, folate, and Vitamin C and nitrates. All of which support optimum blood flow, cognitive function and work against declines due to aging. I used beet powder here.
Turmeric is considered almost magical, although there are cautions on not using too much. Nutritionally, turmeric is known for being an extremely powerful de-inflammatory. And inflammation is thought to be a huge cause of disease. It has other benefits too such as supporting cognitive function, relieving stress and support healthy sleep.
However, in the case of both superfoods, too little of each is used for any significant benefit. It is said you need to eat about two cups of beets a day to gain most benefits. And turmeric, you need about 2 tsps a day. This recipe, of course, requires much much less and that’s spread out over multiple cupcakes.
The best benefit being that we are coloring these frostings with whole foods and not introducing chemicals that they use to make tires which is what some commercial food colors contain.
So, are we ready to make frosting? Let’s do it!
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Healthy Beetroot Turmeric Cupcake Icing
- Chill the butter overnight.On baking day, chop butter into chunks.
Make the frosting
- Put the powdered sugar in a bowlChop the butter into rough chunks, add to the sugar.Use a hand-mixer to blend until creamy. Or use a stand mixer for an even creamer texture.
Make colors & pipe the frosting
- Set aside 1 cup to be plain white.Add 1/2 tsp of beetroot juice to 1 cup to make pink.Add 1/2 tsp turmeric to the last cup to make yellow.
Now pipe frosting using your favorite frosting tips and bags.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.