Red Velvet Cupcakes
Indulge in a new twist on a classic favorite with red velvet cupcakes infused with the natural sweetness of beets! These vibrant cupcakes boast a rich, moist texture and are topped with a decadent cream cheese frosting, each bite offering a delightful balance of sweetness. Perfect for celebrations or a cozy treat at home, these beets not only add color but also elevate the nutritional profile, making your dessert as wholesome as it is delicious.
Ingredients:
1 cup pureed beets (I used the pre-roasted kind and put them in a Nutribullet to puree)*
4 large eggs
½ cup avocado or coconut oil
½ cup water
4 tsp vanilla extract
1/2 cup arrowroot or cassava flour
1/2 cup oat flour (GF oats in food processor)
1/4 cup psyllium husk (I like Organic India)
4 tbsp coconut flour
4 tsp cocoa powder
1/2 cup coconut sugar
1/2 cup granulated monk fruit (if you don’t have this can substitute more coconut sugar)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
For Cream Cheese Frosting:
½ cup (1 stick) salted butter, softened
8 ounces cream cheese, softened
1.5 to 2 cups powdered sugar, depending on your desired consistency and sweetness of frosting
2 teaspoons pure vanilla extract
*Depending on the beets you use you will have a velvety red or a brown chocolatey cupcake.
Directions:
Preheat oven to 350 degrees F and line a muffin pan with 24 cupcake liners.
Puree the steamed/cooked beets in a nutribullet or Vitamix.
Make the batter: combine the pureed beets, eggs, oil, water and vanilla in a food processor and blend until well combined.
Add in the remaining cupcake ingredients (flour, cocoa powder, coconut sugar, baking powder, monk fruit, baking soda & salt). Stir the batter with a spatula, then process until well combined.
Pour the cupcake batter into the lined muffins pan and fill halfway.
Place the cupcakes in the oven and bake at 350 degrees F for 25-30 minutes.
Remove from oven, cool the cupcakes 3-5 minutes in the baking pan, then transfer to a wire cooling rack.
Cool completely before frosting.
Whisk frosting ingredients together until smooth. We also topped with a little crystalized sugar for a little sparkle.
Frost your cupcakes and enjoy!