Makes 18 cupcakes
One day it snowed nearly two whole feet at our house and we were completely stuck for two whole days. What were we going to do?
With a lot of time and a big idea to make cupcakes, we spent a few hours tasting recipes until we got this version of cupcakes just right. Usually these cupcakes are called red velvet, but we skip the food dye and use red beets instead to make them a little red. Next, we add a little extra chocolate to make them more like chocolate brownies.
We think this recipe is a lot of fun to make on a cold winter’s day, but there’s no reason you can’t make it for a summer BBQ and put fresh berries on top.
You can also find this recipe in our Samoa Cake Balls and Lava Fudge Cupcakes. We used the Creamy Not Cheese Frosting to decorate these in the pictures.
INGREDIENTS
• 1 medium red beet
• 1 Tbsp coconut oil
• 1 C fresh dates, (approximately 15)
• ½ C coconut oil
• ½ C palm shortening or butter
• ½ C unrefined granulated sugar
• ½ C full fat coconut milk
• 2 Tbsp vanilla extract
• 3 Tbsp apple cider vinegar
• ½ tsp lemon zest (half of one lemon)
• 8 eggs
• 1 C almond flour
• ½ C coconut flour
• 1/3 C cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Wash, peel and dice beet. Coat evenly with coconut oil and roast for 20 minutes at 425 degrees until the texture is mushy like a banana.
2. If you are unable to find fresh dates, soften dehydrated dates by covering with boiling water for 15 minutes, then strain and purée with cooked beet and coconut milk.
3. Add to purée, oil, sugar, vanilla, vinegar, and zest until combined.
4. Transfer wet batter to bowl for electric mixer, add one egg at a time and beat in.
5. Sift together dry ingredients in a separate bowl.
6. Slowly add to wet ingredients as you beat until batter is formed.
7. Fill lined muffin cups 3/4 full.
8. Bake at 350 degrees for 20 -30 minutes.
