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Paleo Red Velvet Cupcakes Recipe

Whether it’s your first time venturing into Paleo baking or you are a grain-free baking expert looking to expand your cupcake portfolio, these Paleo red velvet cupcakes are sure to hit the spot. Beets and cacao powder give these cupcakes their distinctive red/brown color while coconut sugar gives them a craveable caramel undernote. Top them off with creamy cashew cheese frosting, a dairy-free take on the classic cream cheese frosting. These cupcakes are the perfect indulgent treat to enjoy any time of the day. Serve with a cup of Paleo coffee or simply remove the cupcake wrapper and enjoy!

Maximizing the Benefits of Beets (and Other Vegetables)

The beets in this recipe are a secret ingredient but that doesn’t mean you can’t reap the benefits of eating them! Read on for our top tips on maximizing the benefits of any vegetable whether it’s highlighted or hidden.

• Buy in season – Beets are available all year round, but their prime season is late summer and early fall. If you can buy in season (or you are lucky enough to live in a climate with a longer growing season) do, the taste and quality are worth it.
• Know your ingredient – There are many different varieties of beets. They come in all different colors from white, to yellow, to the familiar red. Even within these broad categories there are many varieties. Knowing what you want to use them for will help you select the best beets for your purpose. You wouldn’t want to buy yellow beets for red velvet cake, even if the flavor and texture would remain the same.
• Whole is healthy – Beets are a good source of fiber and other nutrients [1]. Dietary fiber has been linked to decreased risk of stroke and certain chronic diseases [2]. Consuming the whole beet (whether cut up or pureed), rather than just the juice will ensure that you receive the maximum benefit of the fiber available in the beets.

Cashew Cheese: A Paleo Staple

Cashew cheese is easy to make and easy to customize. From whipping up a batch from a basic recipe to making cashew cheese frosting, the applications are only limited by your imagination.

Cashew cheese can range in texture from “cheese” sauce to sliceable block. Some recipes rely on the amount of water in the recipe, like this cheese sauce. Others use additional ingredients to get the perfect texture.

More Paleo Cupcakes for All Your Cravings

• Paleo Carrot Cake Cupcakes
• 5-Minute Microwave Paleo Chocolate Cake
• And Many More!

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Paleo Red Velvet Cupcakes Recipe

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert, Snack
• Cuisine: American

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Description

Classic red velvet flavor in a handheld Paleo-friendly package

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Ingredients

For the cupcakes –

• 1 cup (120 g) almond flour
• 1/2 cup (120 ml) coconut oil
• 3 Tablespoons (45 ml) apple cider vinegar
• 3 eggs, whisked
• 2 small beets, raw, peeled and diced
• 1/2 cup (120 g) coconut sugar
• 6 Tablespoons (36 g) unsweetened cacao powder
• 2 teaspoons (8 g) baking soda
• 1 teaspoon (4 g) baking powder
• 1 Tablespoon (15 ml) of vanilla extract
• Dash of salt

For the frosting –

• 1/4 cup (60 ml) cashew cheese
• 2 Tablespoons (30 ml) coconut cream
• 2 Tablespoons (30 ml) 2 of 3 Context: QV1 Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil from Fresh, non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces (Pack of 2) https://amzn.to/2MDahz3″>coconut oil
• 2 Tablespoons (30 g) coconut sugar (or other Paleo sweetener)
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt

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Instructions

1. Preheat your oven to 350 F (175 C).
2. Peel the beets and chop into small pieces. Blend the beets with the vinegar and coconut oil. Then add in the rest of the cupcake ingredients and blend well.
3. Pour the mixture into 12 muffin pans and bake for 25-30 minutes until a toothpick comes out clean.
4. Make the frosting by blending all the frosting ingredients together. Freeze the frosting for 30 minutes to 1 hour to make the frosting more solid. Then spread the frosting on top of the cupcakes once they’re cooled.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 242
• Sugar: 14 g
• Fat: 18 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 5 g