Red Velvet Cupcakes

Flourless Brownies
Show all

Red Velvet Cupcakes



  • 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
  • 1/4 cup coconut sugar
  • 2 Tablespoons natural cocoa powder (not dutch processed)
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 cup steamed (but cooled) beets (about 2-3 large beets), pureéd until smooth
  • ½ cup agave syrup
  • 1/3 cup coconut oil, melted at room temperature
  • 2 T lemon juice
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract

Instructions :

Preheat your oven to 350 degrees and line a 12-muffin tin with liners.
In a large bowl, whisk together the dry ingredients. Set aside.
In the bowl of a food processor, process the beet pureé, agave syrup, coconut oil, lemon juice, and vanilla and chocolate extracts. Process until completely smooth.
Add the wet mixture to the dry ingredients and mix until just combined. Equally distribute the batter between your prepared tins, and bake for 18 – 22 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before applying the cream cheese frosting.
If you want to have the crumbles on top of your frosting, reserve one cupcake and do not apply frosting to it. Instead, crumble it up into a bowl, and once you are done frosting the other cupcakes, sprinkle the crumbs on top. Enjoy!

1 Comment

  1. Mr WordPress says:

    Hi, this is a comment.
    To delete a comment, just log in and view the post's comments. There you will have the option to edit or delete them.

Leave a Reply

Your email address will not be published. Required fields are marked *

Powered by