Best with Organic Cooked Beets

Red Velvet Cupcakes

Prep Time: 40 min // Cook Time: 30 min Servings: 12 cupcakes

What to do

  1. To prepare the buttercream frosting, mix powdered sugar and butter in a bowl with an electric mixer on low speed (or in a stand mixer).
  2. Add the vanilla extract and milk. Transfer to a sealable container and refrigerate until ready to use.
  3. Preheat the oven to 375°F and line a 12-container cupcake tray with cupcake liners.
  4. Add all of the ingredients for the cupcakes to a  blender or food processor and blend until well combined.
  5. Pour cupcake batter into cups, filling 3/4 of the way up.
  6. Place on the center rack of the oven and bake for 25-30 minutes, or until cupcakes test clean.
  7. Remove cupcakes from the oven and transfer to a wire rack once cool enough to handle. Allow cupcakes to cool for 30 minutes before frosting them with buttercream frosting.

What you’ll Need

Red Velvet Cupcakes

1 cup shredded Love Beets Organic Cooked Beets

2/3 cup almond milk

1/3 cup coconut oil

1/2 cup pure maple syrup

1 1/2 teaspoons cider vinegar

2 teaspoons vanilla extract

3 large eggs

1 1/3 cup blanched almond flour

1/2 cup tapioca flour

1/4 cup coconut flour

3 tablespoons raw cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Buttercream Frosting

3 cups powdered sugar

1/3 cup unsalted butter, softened

2 teaspoons pure vanilla extract

2 tablespoons milk or almond milk

Pinch sea salt