Chocolate Red Velvet Cupcakes
INGREDIENTS:
Makes: 12
- 1 1/2 cups Bakers Magic Gluten Free Flour
- 1/2 cup Loving Earth Raw Organic Cacao Powder
- 1 cup Loving Earth Organic Coconut Sugar
- 1 teaspoon Bob's Red Mill Pure Baking Soda
- 1/2 teaspoon salt
- 1/4 cup Melrose Organic Unrefined Coconut Oil
- 1/2 cup Absolute Organic Beetroot Slices (pureed)
- 3/4 cup water
- 1 teaspoon Bragg Organic Raw Apple Cider Vinegar
ICING
- 1 container Tofutti Better Than Cream Cheese
- 1/2 cup Nuttelex Original Spread, slightly softened
- 2 cups Billington's Golden Icing Natural Unrefined Cane Sugar
- 1 teaspoon Equagold Organic Pure Vanilla Extract
- 1 1/2 teaspoon lemon juice
METHOD:
FOR THE MUFFINS
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Preheat the oven to 180 °C. Lightly grease and flour a 12 cup cupcake pan.
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In a large mixing bowl, combine the flour, cacao, coconut sugar, baking soda, and salt. Mix well.
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Add coconut oil, beet puree, water, and apple cider vinegar. Mix well.
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Pour batter into prepared cupcake pan. Bake for 35 minutes, or insert a fork in the middle of the cupcake and it comes out clean.
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Let the cupcakes cool in the pan for about 15 minutes, then run a knife around the edges of the cupcake and invert the pan to remove the cupcake. Let them cool on a cake rack for 10 minutes.
- Combine cream and spread in a large bowl. Mix well.
- Add icing sugar, then vanilla and lemon juice.
- Beat all ingrediants untill light and fluffy.
- Once the muffins have cooled spread icing ontop of each muffin. Enjoy!