What better cupcake look like bloody Halloween dessert or festive Valentine or Christmas treats or than RED VELVET?!
Decorate them with any colors or toppings.
We have been eat this deliciousness since the 1800s. During this time, many recipes called for cocoa as an ingredient and sweetener to break down the coarse flour to create luxury cakes or "velvet" cakes. They have a smooth and soft texture like melting in your mouth.
Not all red velvet cakes have real beets in them, but the beets make the cakes more moist, therefore I use them in my recipe. I also prefer to use the most natural ingredients possible.
Recipe:
Makes approximately 12
1 cup buttermilk OR see instructions for vegan buttermilk**
1/4 cup coconut oil
1 teaspoon apple cider vinegar
4 tablespoons maple syrup
4 Tablespoons apple sauce
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup Bob’s Red Mill gluten free flour all purpose
3/4 cup tapioca flour
1 1/4 cup almond flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
2 cups beets, cooked and minced*
* Use 2 cups beets, chopped Bake on 450F for 20-30 minutes or until a fork Can insert into beets. Allow to cool and food process until minced or puréed.
** 4/5 cup non dairy milk plus 1 tablespoon apple cider vinegar. Mix to combine and allow to sit for 10 minutes to thicken.
Preheat oven to 350F. Grease muffin tin or cupcake pan.
Place the coconut oil in a large bowl and melt in the microwave unless its warm outside and its already melted. Once melted, add the teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt.Mix to combine.
Next add in “buttermilk,” flour, baking powder, baking soda, cocoa powder and beets. Mix to combine.
Fill greased tins and add batter to each cup until approximately 3/4 full. Bake for 20-25 minutes until a toothpick inserted comes out clean.
Remove from oven and allow to cool completely before applying the frosting.
