Red velvet cupcake

Red velvet cupcakes with the usage of Coco Sugar Cubes

Red Velvet cupcakes

Ingredients

  • 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, pureéd
  • ½ cup agave syrup
  • 1/3 cup coconut oil, melted
  • 2 T lemon juice
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract

Instructions

  1. Preheat oven to 350°F. Line a 12-muffin tin with liners.
  2. Whisk dry ingredients in a large bowl.
  3. In a food processor, blend beet purée, agave, coconut oil, lemon juice, and extracts until smooth.
  4. Combine wet and dry mixtures until just mixed. Fill muffin tins equally.
  5. Bake for 18–22 minutes. Test with toothpick for doneness. Cool completely before frosting.
  6. For decorative crumbs: crumble one unfrosted cupcake and sprinkle on top after frosting the rest.