My desire, my passion, my surrender are these sweet Red Velvet Cupcakes, which didn't turn out as red as they should. But in the recipe I increased the beetroot which will make them incredibly red. These cupcakes can be turned into a whole cake if you wish and covered with the coconut frosting or chocolate if you desire. These moist cupcakes were finished up in an instant!
- 1 cup kamut flour or spelt
- 1/4 cup oat flour
- 1/4 cup almond flour
- 2/3 cup coconut oil
- 1/2 cup honey
- 50 g dark chocolate (85%)
- 2 cups raw beetroots, grated
- 3 eggs
- 3 Tbsp cacao powder
- 2 tsp baking powder
- pinch salt
- 2 Tbsp coconut sugar
- COCONUT FROSTING
- 1 can full-fat organic coconut milk, refrigerated overnight
- 1 tablespoon maple syrup or any other sweetener
- 1 teaspoon vanilla extract
Mix together all the dry ingredients – kamut, almond and oat flour, cacao powder, salt, coconut sugar and baking powder.
Gently melt the coconut oil, add honey and chocolate until melted. Add grated beetroot and now transfer into a blender. Add the eggs and blend until smooth.
Now mix in the beetroot mixture into the flour mixture. Grease the muffin tins and scoop in the batter. Bake for 15-20 minutes on 180C. Leave them to cool completely.
Meanwhile make the coconut frosting. Or use a full fat cream cheese/ yoghurt / coconut yoghurt for frosting.
Carefully open the can of refrigerated coconut milk. There will be a firm, waxy, thick white layer of coconut cream on top. Scoop out the coconut cream and into a large bowl or the bowl of a stand mixer. Stop scooping when you reach the water in the bottom of the can.
Using a mixer or hand beaters on high speed – whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks. Mix in your sweetener and vanilla.
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