Red Velvet Beet Cupcakes with Pink Coconut Icing
 
Prep time
Cook time
Total time
 
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Serves: 15-18 cupcakes
Ingredients
  • Dry Ingredients:
  • 1 cup coconut sugar
  • ¾ cup chickpea flour
  • ½ cup brown rice flour
  • ¼ cup arrowroot starch
  • ⅓ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 Tbl flaxseed meal
  • Wet Ingredients:
  • 1 cup beet puree
  • 1 cup cashew milk (1/4 cup cashews + 1 cup water blended)
  • ½ cup applesauce
  • ¼ cup olive oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 350F. Line a cupcake tin with liners.
  2. In a large mixing bowl, add all dry ingredients and whisk together until well-combined.
  3. In a separate mixing bowl, add all wet ingredients and whisk together until well-combined.
  4. Pour the dry ingredients into the wet ingredients a mix well (I use an electric beater) until smooth.
  5. Pour about 2 Tbl of the batter into each cupcake liner.
  6. Place in oven a cook for 20-25 minutes. Remove and allow to cool completely before adding icing.
  7. See Pink Icing recipe in above commentary or top with your own favorite icing.
Recipe by Healthy Julie at http://healthyjulie.com/red-velvet-beet-cupcakes-with-pink-coconut-icing/