Natural Red Velvet Cupcakes (Dye-Free, Grain-Free)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes 1 dozen cupcakes
- Category: dessert
- Diet: Gluten Free
Ingredients
Units
For the cupcakes:
- 1 cup roasted beets, chopped
- 2 tablespoons vanilla extract
- 1/2 cup buttermilk
- 2 cups finely-ground almond flour
- 1/4 cup coconut flour
- 1/2 cup cocoa powder (non-alkalized)
- 3/4 cup maple sugar or organic cane sugar (see note above in post)
- 2 teaspoons baking powder (make sure it’s gf!)
- 3 large eggs, room temperature
- 6 tablespoons unsalted butter, melted and cooled
For the frosting:
- 3/4 pound mascarpone or cream cheese
- 2 teaspoons vanilla extract
- 1/4 cup raw honey
- 1 cup heavy cream, whipped until soft peaks form
- Dried raspberries, crushed (optional)
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth. Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds. Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
- Whisk mascarpone or cream cheese, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and sprinkle with dried raspberries, if using. These are best served the day they are made.