Red Velvet Cupcakes with Buttercream Frosting

What You'll Need

• 1 cup shredded beet (1 small beet)
• ⅔ cup almond milk
• ⅓ cup coconut oil or olive oil
• ½ cup pure maple syrup
• 1½ teaspoons cider vinegar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1⅓ cup blanched almond flour
• ½ cup tapioca flour
• ¼ cup coconut flour
• 3 tablespoons raw cacao powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 3 cups powdered sugar (icing)
• 1/3 cup unsalted butter, softened (icing)
• 2 teaspoons pure vanilla extract (icing)
• 2 tablespoons milk or almond milk (icing)
• Pinch sea salt (icing)

What to Do

1. Preheat the oven to 180 degrees and line a 12-hole cupcake tray with cupcake liners.
2. Add all of the ingredients for the cupcakes to a blender or a food processor and blend until combined.
3. Pour cupcake batter into cups, filling ¾ of the way up.
4. Place on the center rack of the oven and bake 25 to 30 minutes, or until cupcakes test clean.
5. Remove cupcakes from the oven and transfer to a wire rack once cool enough to handle. Allow cupcakes to cool 30 minutes before frosting them with buttercream frosting.
6. 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.