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For Your Valentine

DECEPTIVELY DIVINE RED VELVET CUPCAKES

SERVES: 18 (1 cupcake each) Prep Time: 20 min. Cooking Time: 20 min.

CONTAINER EQUIVALENTS (per serving): 1 yellow ½ blue  1½ tsp.

FOR RED VELVET CUPCAKES:

1 (15-oz.) can beets, drained 1⁄3 cup extra-virgin organic coconut oil

1½ tsp. pure vanilla extract 1 cup unsweetened almond milk

1 Tbsp. fresh lemon juice

2 large eggs

½ cup coconut sugar

½ tsp. sea salt (or Himalayan salt)

1 Tbsp. unsweetened cocoa powder

1½ cups gluten-free all-purpose flour

½ cup almond flour

1 Tbsp. baking powder, gluten-free

Instructions:

  1. Preheat oven to 350º F.
  2. Line two muffin pans with eighteen muffin papers and lightly coat with spray. Set aside.
  3. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover. Blend until smooth.
  4. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms.
  5. Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.
  7. Set cupcakes aside to cool while you prepare frosting.

FOR AVOCADO CREAM FROSTING:

5 Tbsp. coconut sugar 1 tsp. cornstarch (preferably GMO-free)

2 very ripe medium avocados

1 Tbsp. + 1 tsp. fresh lemon juice 1

½ tsp. pure vanilla extract

¼ cup unsweetened cocoa powder

Instructions:

  1. Place sugar and cornstarch in blender (or food processor); cover. Blend until powdered.
  2. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form.
  3. Evenly spread frosting on cool cupcakes.

 

SPECIAL EQUIPMENT:

Muffin papers/cupcake liners

Nonstick cooking spray

Recipe By: Beachbody, Fixate Cooking Show

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