Healthy Homemade Red Velvet Cupcakes (grain-free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 tbsp Cacao powder
  • 1 package Love beets

• Refrigerated

  • 1/3 cup Almond milk, unsweetened
  • 2 Eggs

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder
  • 1/3 Coconut sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/2 cup Coconut oil

Found on rachlmansfield.com

Ingredients

• Wet ingredients:
• ⅓ cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 package Love Beets Organic Mild Vinegar Beets
• ½ cup coconut oil, melted and cooled
• 2 eggs
• ⅓ cup maple syrup
• ½ teaspoon vanilla extract
• Dry ingredients:
• 2 cups almond flour (have not tested other flours)
• 2 tablespoons cacao powder
• 1 teaspoon baking powder
• ⅓ coconut sugar

Directions

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