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Mother's Day red velvet cupcakes

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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!