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Red Velvet Cupcakes
It’s my birthday this week! WAHOO! And to celebrate 30 years of awesome, I’m sharing this really delightful grain-free cupcake recipe. It also happens to be free from tree nuts and refined sugar. Hot damn.
To achieve their pinkish chocolatey hue, these cupcakes feature pureed steamed BEETS! Don’t worry, their earthy flavor is masked by chocolate, so you are only aware of their presence by the beautiful color they lend to the batter.
Top these sweet treats with your favorite cream cheese frosting and maybe a sprinkle or two for more festiveness.
Grain-Free Red Velvet Cupcakes
Delicious dark chocolate cupcakes free, from grains and nuts, get their pinkish hue from the secret ingredient: beets! Don't worry, you can't taste them, they make their presence known only in color and nutrient density. I like to pair these with lemony cream cheese frosting!
Ingredients
- 1.5 cups Cassava Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsweetened Cacao Powder
- 3 Eggs
- 4 ounces Butter
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 cup Pureed Beets
- 1/2 cup Canned Coconut Milk
- 1/4 tsp Apple Cider Vinegar
- 1 cup Dark Chocolate Chips
Instructions
- Preheat oven to 350F
- In a large bowl, combine dry ingredients. Set aside.
- In bowl of a stand mixer, cream together maple syrup and butter. Beat in eggs until pale and frothy.
- Reduce speed and mix in beets, coconut milk, ACV, and vanilla, until thoroughly combined.
- Add the dry ingredients one 1/2 cup at a time to the wet ingredients, mixing until no lumps remain.
- Turn mixer off and using a rubber scraper, fold in the chocolate chips.
- Spoon batter into greased or lined cupcake tins, filling 3/4 of the way. Bake for 15-18 minutes or until a toothpick inserted and removed cleanRemove from oven and allow to cool before frosting.
