Comments on: Red Velvet Cupcakes With Spiralized Beets

By: Meaghan

Meaghan — Fri, 15 May 2020 14:35:09 +0000

In reply to Marilyn. Thank you so much for the feedback!! We appreciate it!

By: Marilyn

Marilyn — Thu, 14 May 2020 19:55:51 +0000

WOuld you please check the format of what happens when your recipes are printed…the image is spread way out across the page, and thus pushes the recipe itself on to a second page. Is there a possibility that you can make the image smaller so it doesn’t take up so much paper? Thanks for your consideration.

By: Maija

Maija — Sat, 23 Mar 2019 23:31:53 +0000

They look and sound wonderful!
I have a big bowlful of beet noodles.
Can you tell me how I can measure a similar amount to use?

By: Carly Glazer

Carly Glazer — Tue, 04 Dec 2018 15:40:48 +0000

In reply to Barbara. We haven't tried it, but give it a try and let us know how it turns out!

By: Barbara

Barbara — Sat, 01 Dec 2018 04:59:51 +0000

Has anyone tried subbing swerve for the syrup? Keto here ?

By: Meaghan

Meaghan — Mon, 20 Nov 2017 14:15:03 +0000

In reply to Kim. Thank you so much for the feedback, Kim!! We appreciate you giving the recipe a shot.

By: Kim

Kim — Fri, 17 Nov 2017 19:19:47 +0000

I tried this recipe and unfortunately it was not super tasty. Just wanted to let you know the recipe may need to be played around with a bit, as these were pretty bland. They also may have been better with finely chopped beet spirals vs. just chopped into smaller pieces (which I see someone minced them above in the food processor, that would definitely be worth trying!). Also, just a note that these are not sugar free as stated- maple syrup is still sugar. It may be more clear to state “refined-sugar free”. Thanks!

By: Meaghan

Meaghan — Fri, 20 Oct 2017 14:35:18 +0000

In reply to Amber. Thank you for sharing!

By: Meaghan

Meaghan — Fri, 20 Oct 2017 14:33:45 +0000

In reply to Cassie Autumn Tran. Isn't this fabulous?! We LOVE sneaking veggies into foods in new and interesting ways. We're so glad you like these!

By: Amber

Amber — Fri, 20 Oct 2017 13:50:48 +0000

In reply to Brianna Rizzo. I'm allergic to milk. Before I found a cashew cream cheese frosting I searched everywhere for a recipe without cheese and finally found one that was essentially maringue but cooked on the stovetop before spreading it on. This could also be an option

By: Cassie Autumn Tran

Cassie Autumn Tran — Thu, 19 Oct 2017 23:42:18 +0000

Yay for sneaky veggies! And I thought that zucchini and carrots were the only “dessert-acceptable” veggies to include! Anyways, these cupcakes look so decadent and delicious! Thank you for the comment about the flax eggs as well–this is so helpful!

By: Meaghan

Meaghan — Tue, 17 Oct 2017 15:06:16 +0000

In reply to Tamra Young.

That’s great to hear, Tamra! Use whatever frosting you’d like – we’re sure they’ll be delicious!

By: Meaghan

Meaghan — Tue, 17 Oct 2017 15:05:22 +0000

In reply to Jessica. Generally, 1/4 cup of mashed banana can be used in place of one egg. This will, of course, give the dessert a mild banana flavor depending on how many bananas you need to use.

By: Tamra Young

Tamra Young — Mon, 16 Oct 2017 16:23:25 +0000

I made these yesterday, out of curiosity. They were delicious and very moist. I spiralized the beets, then placed them in a food processor, for mincing. The beets provided a lot of moisture and richness. The only thing I would do differently, next time, is make a low-fat reduced sugar cream cheese frosting. The cashew cream was good, but not as flavorful as I would like, but I understand the reasons for using the cashew cream. I would definitely make these lovelies again.

By: Jessica

Jessica — Mon, 16 Oct 2017 16:15:53 +0000

In reply to Meaghan. How much banana would you use in replacement for the eggs? Thank you! Can't wait to try these!

By: Meaghan

Meaghan — Mon, 16 Oct 2017 13:48:12 +0000

In reply to Kata. We recommend keeping them refrigerated to maintain freshness.