Red Velvet Cupcakes

Serves 18

INGREDIENTS:

Cupcakes

• 4 small beets
• ¾ cup coconut cream
• ½ cup pitted dates
• ½ cup canned red kidney beans, drained and rinsed
• ½ cup deodorized coconut oil
• 2 Tbsp olive or avocado oil
• ¼ cup fresh raspberries
• 1 tsp apple cider vinegar
• 2 eggs or flax eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ¼ tsp natural red food colouring (optional)
• 2 cups gluten-free flour
• ½ cup tapioca starch
• 2 Tbsp cocoa powder, sifted to remove clumps
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp true cinnamon, ground
• ½ tsp salt

• 1 can coconut whipping cream, chilled overnight
• ¼ cup icing sugar or 1/8 cup tapioca starch with 3 drops stevia
• ½ tsp vanilla extract

DIRECTIONS:

Cupcakes

1. Boil whole beets 30 minutes then let cool. Peel and chop then set aside. They should mesure approximately 1½ cups once chopped.
2. In a high-speed blender, purée coconut cream with dates, kidney beans, coconut oil, olive or avocado oil, raspberries and apple cider vinegar until smooth.
3. Add the cooled, chopped beets and purée once more until smooth.
4. In a large bowl, beat eggs or prepare flax eggs then add maple syrup and vanilla.
5. Add beet mixture and stir until smooth.
6. In a separate large bowl, sift together gluten-free flour, tapioca starch, cocoa powder, baking powder, baking soda, true cinnamon and salt.
7. Fold dry ingredients into wet ingredients and stir with a wooden spoon until just combined. Do not over stir.
8. Scoop batter into cupcake molds and bake 15 - 20 minutes until a toothpick inserted comes out clean.
9. Remove from oven and let cool before frosting or refrigerate in a sealed container until ready to serve.