Paleo Red Velvet Beet Cupcake Recipe with Coconut Cream Frosting
Praise the paleo gods for this red velvet cupcake recipe, which takes the grain, gluten, refined sugar, and low-quality oil out of the mix while keeping the cupcakes moist, fluffy texture and delicious in taste.
You can enjoy more of what you like – sweet anything – without the intense sugar rush or pounds-packing ingredients. You can even get a vegetable serving (hello, beets) out of these cupcakes!
Paleo Red Velvet Cupcake Recipe
For the cupcakes
- 2 medium beets
- 3 organic pasture-raised eggs
- 1 cup melted coconut oil1/2 cup unsweetened applesauce
- 2 tablespoons apple cider vinegar
- 3/4 cup blanched almond flour
- 3/4 cup coconut flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
For the frosting
- 2 (BPA-free) cans coconut milk, refrigerated
- 10 Medjool dates, pitted.
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- Dash of sea salt
Preheat the oven to 400 degrees Fahrenheit. Wrap each beet in aluminum foil and place them into the oven. Cook for one hour. Reduce oven heat to 350 degrees and remove the beets from the oven.
Let the beets cool at room temperature. Once cool, use clean hands to peel/rub off the beet skins. Chop the roasted beets and puree them in a food processor or high-speed blender. To the beet puree, add eggs, coconut oil, applesauce, and apple cider vinegar. Blend until smooth.
In a separate large bowl, sift together the remaining cupcake ingredients. Fold the wet ingredient mixture into the dry ingredient mixture until evenly combined.
Fit 24 muffin tin cups with paper or silicon liners and fill each evenly with the red velvet cake batter. Bake for 20 minutes at 350 degrees Fahrenheit.
Meanwhile, prepare the frosting. Scoop only the firm part of the canned coconut milk into a food processor or blender. (Save the liquid for a smoothie or soup.) Add the remaining ingredients to the food processor or blender and blend until thick and smooth. Pour the mixture into a tin bowl and let it sit in the refrigerator to set and thicken further.
Once the cupcake have cooked and cooled to room temperature, lather each with the frosting. Serve and enjoy!
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