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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 48 Mini
Ingredients Method

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

Method
 

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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