Love Beetroot

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:

1. 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).
2. Add the vanilla extract and milk. Transfer to a sealable container and refrigerate until ready to use.
3. Preheat the oven to 190 C and line a 12-container cupcake tray with cupcake liners.
4. Add all of the ingredients for the cupcakes to a  blender or food processor and blend until well combined.
5. Pour cupcake batter into cups, filling 3/4 of the way up.
6. Place on the center rack of the oven and bake for 25-30 minutes, or until cupcakes test clean.
7. 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.