Red Velvet Chocolate Cupcakes (Paleo)

image2Oh man, oh man! I kinda struck gold with this recipe first try. Fudgy chocolate base with lightened-up frosting and even a serving of veggies!

Let’s talk details. These are paleo, gluten free, grain free, dairy free and SO flavorful! They contain beets three different ways. Steamed – in the batter, juiced – in the frosting and dried – for sprinkling!

Just in case you are worried – you can’t detect the beet flavor at all in these little cupcakes! They add a light fluffiness and gorgeous pink color to the batter and frosting.

I wanted to come up with a simple, yet festive, recipe for Valentine’s Day that could be whipped up easily to have on hand for you and that special someone! Or give them away to a bunch of special someones! What lucky friends you’d have.

Whether or not you are celebrating with or without a “date” it’s important to remember to celebrate yourself tomorrow, too! I’m talking self love, baby! Face masks, hair masks, long baths, manicure… you name it! Take a little time out of your day to say thank you to your body for all it does for you and create a positive little head space in the process.

Red Velvet Chocolate Cupcakes

(PALEO, GLUTEN-FREE, DAIRY-FREE, GRAIN-FREE)

SERVES 12

PREP TIME: 15 MINUTES            COOK TIME: 18 MINUTES

Ingredients:

For the cupcakes

2 medium sized beets (I used Love Beets brand but you could easily steam your own)

⅓ c. coconut milk

1 c. almond meal

½ c. tapioca starch

½ tsp. baking powder

½ tsp. baking soda

1 cup maple sugar (or coconut sugar)

½ cup. cocoa powder (I love Hershey’s Special Dark)

2 eggs

¼ c. ghee, melted (can sub. butter or coconut oil)

For the frosting

2 tbs. coconut milk Greek yogurt (I love CoYo brand, but you can also sub any dairy free Greek yogurt)

2 tsp. beet juice (use from Love Beets package, a can or make your own!)

3 tbs. ghee, softened

3 c. powdered maple sugar (or organic powdered sugar)

Method:

1. Preheat oven to 350°F and lightly grease a muffin tin or use paper liners.

2. Combine beets and coconut milk in food processor or blender and combine until smooth.

3. In separate bowl, combine the rest of ingredients and stir until batter is smooth.

4. Add in beet and coconut milk mixture and stir until combined.

5. Fill each cupcake holder ¾ of the way full and shake pan to dispense batter evenly.

6. Bake 18-20 minutes (mine were perfect around 19 minutes).

7. Remove from oven and let cool completely in pan before removing or frosting!

8. To make frosting, first using a stand mixer or hand mixer combine softened ghee and yogurt until smooth.

9. Add in powdered maple sugar by the ½ cup, mixing well in between each addition, until all 3 cups have been added.

10. Add in beet juice last, frosting mixture should be thick and spreadable, if not, add more powdered sugar tablespoon at a time until a stiffer texture is reached. If mixture is too thin, add a little more beet juice until desired consistency is reached.

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