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Clean Red Velvet
Nice for Valentines Day and healthy too. You can make them into large cupcakes, but I always make mini as you will get 48 vs 12.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Mini
Ingredients
For the Cupcakes
For the Frosting
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Mini
Ingredients
For the Cupcakes
For the Frosting
Instructions
For the Cupcakes
  1. 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.
  2. Place the roasted beets, vanilla and buttermilk in a food processor or blender and blend until smooth.
  3. 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.
  4. Divide evenly into a lined muffin tin. Bake for 20 minutes or until baked through. Cool completely.
For the Frosting
  1. 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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