Mother's Day red velvet cupcakes
Ingredients
Cake
- 1 3/4 cups Gideon's cake flour
- 1 cup Coconut sugar
- 2 tbsp Raw cacao powder
- 1 1/2 tsp Organic baking powder
- 1 1/2 cups grated beetroot, about 5 heads
- 1/3 cup milk
- 1 tbsp vinegar
- 1 1/2 tsp vanilla extract
- 2 eggs
- 100g unsalted butter, softened
Frosting
- 1 cup soft cream cheese
- 1/4 cup salted butter, softened
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1/3 cup coconut flour
- 2 - 3 tbsp milk, if needed
- edible flowers for decoration, optional
Instructions
- Preheat oven to 180C.
- Line a muffin tin with cupcake liners.
- Sift flour, sugar, cocoa powder and baking powder into a large bowl. Set aside.
- Place grated beetroots, buttermilk, white vinegar and vanilla extract in a food processor. Blitz until processed.
- Add butter and eggs. Blend until just combined.
- Add beetroot mixture into the flour mixture. Whisk in gently.
- Fill each cupcake liner 1/2 way full. Bake for 15-20 minutes or until a skewer inserted into the middle of the cupcakes come out clean. Transfer onto a wire rack to cool completely.
- Add all ingredients for the frosting to a bowl apart from the milk and beat till smooth, if needed add some milk until a desired consistency is reached.
- Spread over the cupcakes, decorate, and enjoy!
