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Red Velvet Ginger Wine Fruit Cup


  • 3 cups gluten free flours
  • 1 tsp vanilla essence  
  • 1 cup mixed fruits
  • 2 eggs
  • 1/2 cup full cream milk or almond milk 
  • 1 tsp baking powder
  • 5 beets (2 tsps ground beets)
  • slice almonds for garnish
  • red cherries for garnish 
  • cream cheese vanilla topping
  • coconut flakes for garnish 
  • 1/2 cup ginger wine
  • Pinch of cinnamon 



Place flour, baking  powder, ginger wine, milk,  cinnamon, ground beets, mix fruits, eggs  and essence into  mixer .   allow to mix for 5 minutes. Place cup cake holder into cup cake pan and bake for 15 to 20 minutes. Place on a cooling race till cool. Spread a even amount over each cup cake. Garnish with almond slices, coconut flakes and red cherry.      

For beet coloring: 

roast beets, peel, dice and pulse into tiny pieces in a food processor, then spread thin onto dehydrator tray to dehydrate or sheet tray into low temp oven. Either way once dry you can leave as is for a rough texture or be ground again to achieve a fine powder. 

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