Red Velvet Cupcakes For The Clean Eater







Do you love Red velvet cake? How about cupcakes? I seriously LOVE cupcakes and doughnuts.  They are a weakness for sure.  I have always enjoyed a good red velvet cake as well but I know it isn’t always the best choice.  So, I found a way to make them a little more guilt free, however, you still can’t eat the whole cake or tray of cupcakes.  Just one is all you need.

These cupcakes include a frosting that isn’t the usual cream cheese frosting.  Don’t fret.  I promise it is still REALLY tasty.  But is you just can’t get past a red velvet cupcake not having a cream cheese icing, I have included a healthy-ish recipe for that below as well.   I hope you enjoy them as much as we did!

RED VELVET CUPCAKES FOR THE CLEAN EATER

WHAT YOU NEED:

FOR RED VELVET CUPCAKES:

1 (15-oz.) can beets, drained

1⁄3 cup extra-virgin organic coconut oil

1½ tsp. pure vanilla extract

1 cup unsweetened almond milk

1 Tbsp. fresh lemon juice

2 large eggs

½ cup coconut sugar

½ tsp. sea salt (or Himalayan salt)

1 Tbsp. unsweetened cocoa powder

1½ cup gluten-free all-purpose flour

½ cup almond flour

1 Tbsp. baking powder, gluten-free

FOR AVOCADO CREAM FROSTING:

5 Tbsp. coconut sugar

1 tsp. cornstarch (preferably GMO-free)

2 very ripe medium avocados

1 Tbsp. + 1 tsp. fresh lemon juice

¼ cup unsweetened cocoa powder

OR

FOR CREAM CHEESE FROSTING 

1 tbsp light coconut cream

2/3 cup cream cheese

1 tsp natural vanilla extract

1/4 tsp vanilla-flavored liquid stevia

1 tbsp raw honey

1½ tsp. pure vanilla extract optional 

 




WHAT YOU DO:

FOR RED VELVET CUPCAKES:

Preheat oven to 350º F.  Line two 8 serving muffin pans with muffin papers and lightly coat with spray.  Set aside.  Place the beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover and Blend until smooth.  With the blender running, add flour, almond flour, and baking powder and blend until a smooth batter forms.  Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full.  Bake for 18 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean.  Set cupcakes aside to cool while you prepare frosting.

FOR AVOCADO CREAM FROSTING:

Place sugar and cornstarch in blender (or food processor); cover and blend until powdered.  Add avocados, lemon juice, extract, and cocoa powder; cover and blend until smooth.   Once the cupcakes are cooled, evenly spread frosting the cupcakes.

FOR CREAM CHEESE FROSTING:

Place all the ingredients in a blender or food processor; cover and blend until smooth.  Spoon the frosting into a piping bag and refrigerate until the Cupcakes are cool and ready to be frosted.

Enjoy!

If you are someone who is looking to live a healthier life with in your every day nutrition, regular exercise, and want to approach life feeling radiant, contact me!  I would love to help support you and share with you what I have learned to help you find YOUR way. 

SERVES: 1 (Makes 18 cupcakes) Prep Time: 20 min. Cooking Time: 20 min.

NUTRITIONAL INFORMATION (per serving)  For AVOCADO CREAM FROSTING CUPCAKES: Calories: 180 Total Fat: 10 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 176 mg Carbohydrates: 21 g Fiber: 3 g Sugars: 10 g Protein: 3 g


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