Recipes
Red Velvet Cupcakes
Preparation Time: 40 min
Cooking Time: 30 Mins
Serves: 12 Cupcakes
What you'll need:
Red Velvet Cupcakes
- 1 cup shredded Love Beets Cooked Beets
- 2/3 cup almond milk
- 1/3 cup coconut oil
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons cider vinegar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/3 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 3 tablespoons raw cacao powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk or almond milk
- Pinch sea salt
What to do:
- To prepare the buttercream frosting, mix powdered sugar and butter in a bowl with an electric mixer on low speed (or in a stand mixer).
- Add the vanilla extract and milk. Transfer to a sealable container and refrigerate until ready to use.
- Preheat the oven to 190 C and line a 12-container cupcake tray with cupcake liners.
- Add all of the ingredients for the cupcakes to a blender or food processor and blend until well combined.
- Pour cupcake batter into cups, filling 3/4 of the way up.
- Place on the center rack of the oven and bake for 25-30 minutes, or until cupcakes test clean.
- Remove cupcakes from the oven and transfer to a wire rack once cool enough to handle. Allow cupcakes to cool for 30 minutes before frosting them with buttercream frosting.