Grain Free Red Velvet Cupcakes + Cream Cheese Icing
Celebrate love with this recipe for Grain Free Red Velvet Cupcakes + Cream Cheese Icing! They're naturally colored with beet juice and so pretty!
Ingredients
Instructions
Preheat the oven to 350F.
In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.
Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well.
Add in the melted butter and chocolate.
Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.
Evenly divide the batter between 12 lined muffin cups in a muffin tin.
Bake in the preheated oven for 20-25 minutes.
Let the cupcakes cool on a wire rack completely before frosting.
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Reviews from the Original Source
Oh my goodness!!!!! I made these tonight as I was craving something sweet and special! I adjusted the frosting slightly by using around a cup of powdered sugar instead of agave, and the result was divine! It was hard to stop eating! I was pleased that the cupcakes themselves were not too sweet, and paired well with the rich frosting. I didn't note a beet flavour, as I think the cacao overpowered it, but I was still happy. Will definitely make again!!! Thanks so much for sharing this keeper of a recipe!!!!
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
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