Red Velvet Cupcakes

By Bailey1_

Ingredients

• These rich cupcakes satisfy a sweet tooth without too much sugar. Antioxidants (from chocolate and beets) and flavor meet with delicious results. Top cupcakes with 7-Minute Frosting or enjoy them plain. This recipe can be made with egg replacement.
• 1 cup gluten-free all-purpose flour blend of choice
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon xanthan or guar gum (omit if in your flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (omit if in your flour blend)
• 3/4 cup beet puree*
• 3/4 cup sugar or coconut sugar or Sucanet
• 1/2 cup sunflower oil or other neutral-flavored oil
• 1/4 cup unsweetened canned coconut milk or milk of choice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon pure vanilla extract or pure almond extract
• 2 large eggs

Details

Servings 12
Adapted from livingwithout.com

Preparation

Step 1

MAKES 12 CUPCAKES
1. Preheat oven to 350°F. Generously oil the cups of a muffin pan or line them with paper liners.

2. Whisk together flour blend, cocoa, xanthan gum, baking powder, baking soda and salt. Set aside.

3. Combine beet puree, sugar, oil, coconut milk, vinegar, vanilla and eggs in the bowl of a stand mixer. Using the paddle attachment, thoroughly blend ingredients on medium speed, about 1 minute. Turn to low and slowly add the dry ingredients, mixing until all ingredients are incorporated. Do not over-mix.

4. Evenly distribute batter into prepared pan, filling each cup about ¾ full.

5. Place in preheated oven and bake 17 to 20 minutes or until a toothpick inserted into the center of the center cupcake comes out clean. Cool on a wire rack before topping with your favorite frosting.

Each cupcake without frosting contains 208 calories, 11g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 154mg sodium, 25g carbohydrate, 1g fiber, 13g sugars, 3g protein, 16Est GL.

For Egg-Free Red Velvet Cupcakes, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until thickened. Then add to wet ingredients.

*TIP To make beet puree, roast or boil beets until very tender or buy them pre-cooked (canned or frozen). Puree in a food processor or blender until smooth.