| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Mini
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Ingredients
For the Cupcakes
- 1 cup roasted beets chopped
- 2 tbsp good vanilla extract
- 1/2 cup grass fed buttermilk
- 2 cups fine almond flour
- 1/4 cup coconut flour
- 1/2 cup coco powder
- 3/4 cup birch xylitol
- 2 tsp GF baking powder
- 3 large pastured eggs room temperature
- 6 tbsp grass fed butter melted
For the Frosting
- 3/4 lb mascapone
- 2 tsp good vanilla extract
- 1/4 cup raw honey (you use xylitol here but I put in bgrinder to make it fine. But this spreads over 46 cupcakes so a small amount of raw honey won't hurt)
- 1 cup heavy raw grass fed whipping cream whipped until soft peaks form
Ingredients
For the Cupcakes
For the Frosting
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Instructions
For the Cupcakes
- Preheat the oven to 375ºF and adjust the rack to the middle position. Peal and chop beets. Toss with olive oil and place in a foil pouch. Roast until tender about 45 minutes. Allow to cool.
- Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth.
- Pour the beet mixture into a large mixing bowl. Add the almond flour, coconut flour, cocoa powder, maple sugar or cane sugar, baking powder, eggs and butter. Whisk until smooth, about 30 seconds.
- Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
For the Frosting
- Make your whipped cream. Whisk mascarpone, vanilla and honey in the bowl of a standing mixer until smooth. Using a spatula, fold in whipped cream. Frost cooled cupcakes with frosting and top with a fresh raspberry and sprinkle with dried raspberries, if using. These are best served the day they are made. but I made my cupcakes and frosting the day before and frosted just before serving. Enjoy.
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