Healthy Homemade Red Velvet Cupcakes (grain-free)

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Yields 12 cupcakes

Ingredients

    Wet ingredients

    • 1/3 cup unsweetened almond milk
    • 1 tablespoon apple cider vinegar
    • 1 package Love Beets Organic Mild Vinegar Beets
    • 1/2 cup coconut oil, melted and cooled
    • 2 eggs
    • 1/3 cup maple syrup
    • 1/2 teaspoon vanilla extract

    Dry ingredients

    • 2 cups almond flour (have not tested other flours)
    • 2 tablespoons cacao powder
    • 1 teaspoon baking powder
    • 1/3 cup coconut sugar

    Directions

    1. Preheat oven to 350 degrees and line a muffin tin with liners
    2. In a food processor, blend together the beets so they are completely broken up in an applesauce-like consistency and set aside
    3. Mix together wet ingredients with hand mixer or Kitchen Aid in a large bowl
    4. In a medium bowl, stir together dry ingredients
    5. Add dry ingredients to wet and mix well
    6. Fill each cupcake liner about ¾ full
    7. Bake for 20-22 minutes and let cool then add your favorite frosting on top
    8. *Will stay good for about 4-5 days and I kept in fridge after a couple days

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