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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.
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