RED BROWNIE CUPCAKES

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 (15 ml) coconut oil • 1 C (35°F) 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 (30 ml) vanilla extract • 3 Tbsp (45 ml) apple cider vinegar • ½ tsp lemon zest (half of one lemon) • 8 eggs • 1 C (35°F) almond flour • ½ C coconut flour • 1/3 C (35°F) cocoa powder • 1 tsp (5 ml) baking powder • 1 tsp (5 ml) baking soda • 1 tsp (5 ml) 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.

More Recipes You'll Love

• Almond Fudge Bars
• Cinnamon Spice Paleo Muffins
• Sweet potato pie

Red brownie cupcakes are red velvet's clever, dye-free cousin. Roasted red beet gives them their color and incredible moisture, while extra cocoa pushes them firmly into brownie territory. This is the base recipe behind our Samoa Cake Balls and Lava Fudge Cupcakes.

Pro Tips

• Roast the diced beet in coconut oil at 425 degrees until it's mushy like a banana — it must purée completely smooth or you'll find red flecks in the crumb.
• Fresh dates are best; if you only have dehydrated ones, soak them in boiling water for 15 minutes, then purée with the cooked beet and coconut milk.
• Beat the eggs into the wet batter one at a time — this is what gives the cupcakes their brownie-dense lift instead of a flat, eggy bake.
• Sift the dry ingredients separately and add them slowly while beating, stopping as soon as a batter forms.
• Fill lined cups ¾ full and bake 20-30 minutes at 350 degrees; they're done when the centers are set.

Frequently Asked Questions

Can you taste the beet in these cupcakes?

Not at all — the cocoa and dates mask it completely. The beet is there for the red hue, the moisture, and the fact that there's no food dye involved.

Why are they called red brownie cupcakes?

They look like red velvet but taste like chocolate brownies — the recipe adds extra cocoa on top of the classic red velvet idea.

Can I use this batter for cake balls?

Yes — it's the exact base for our Samoa Cake Balls and Lava Fudge Cupcakes, so one batch can take you in either direction.

Which frosting pairs best?

Creamy Not Cheese Frosting is what we use in the photos — its tanginess cuts the brownie richness nicely.

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