Prep Time:
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Cuisine:Description
Classic red velvet flavor in a handheld Paleo-friendly package
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
Instructions
- Preheat your oven to 350 F (175 C).
- 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.
- Pour the mixture into 12 muffin pans and bake for 25-30 minutes until a toothpick comes out clean.
- 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