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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!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 18 cupcakes

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.