How do you puree beets?

Before pureeing beets, they need to be cooked. You can buy pre-cooked beets, or steam them yourself in a steamer pot. To do this, wash the beets, peel the skin and cut them into bite-sized pieces. Place the beets in a steamer pot (with water at the base) and steam them on the stovetop until tender. Next, place the steamed beets in a food processor or blender and blend until they form a jelly-like texture.

My cupcakes are brown. What went wrong?

For best results, I recommend using Love Beets precooked beets. They tend to produce the best color for these red velvet cupcakes. If you can't find Love Beets, then look for beets that are bright red (not dark) and peel the skin before steaming them. Adding beetroot powder will also help bring out a more red color.

Do I have to use cassava flour to make these cupcakes?

Yes, this particular red velvet cupcake recipe uses cassava flour and I do not have any alternative flour recommendations.

Do I have to use coconut flour in this recipe?

Without coconut flour, these cupcakes will have a slightly gummy texture. I do not recommend removing or swapping out this ingredient.

Healthy Red Velvet Cupcakes (Gluten Free, Paleo)

Description

These healthy red velvet cupcakes are made with cooked beets and cassava flour. They are gluten free, grain free, dairy free and nut free - perfect for a healthy paleo dessert.

Ingredients

Scale

Red Velvet Cupcakes

1/2 cup pureed beets (120g)*
2 large eggs
1/4 cup avocado oil
1/4 cup water
2 tsp vanilla extract
1/2 cup cassava flour (75g)
2 Tbsp coconut flour (14g)
1 Tbsp beet root powder (optional)
2 tsp cocoa powder (5g)
1/2 cup coconut sugar
1 tsp paleo baking powder
1/4 tsp baking soda
1/4 tsp salt

Frosting

1 cup coconut cream**
2 Tbsp melted coconut oil
1 tsp vanilla extract
1 tsp fresh lemon juice
1/4 cup powdered monk fruit sweetener
1/4 tsp ground ginger
1/8 tsp salt

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Instructions

Cupcakes

Preheat oven to 350 degrees F and line a muffin pan with 9 cupcake liners.
Make the batter: combine the pureed beets, eggs, avocado oil, water and vanilla in a food processor and blend until well combined.
Add in the remaining cupcake ingredients (cassava flour, coconut flour, beet powder, cocoa powder, coconut sugar, baking powder, baking soda and salt). Stir the batter with a spatula, then process until well combined.
Pour the cupcake batter into the lined muffins pan. Each cupcake is about 1/4 cup of batter.
Place the cupcakes in the oven and bake at 350 degrees F for 18-20 minutes.
Remove from oven, cool the cupcakes 3-5 minutes in the baking pan, then transfer to a wire cooling rack.
Cool completely before frosting.

Frosting

In a small mixing bowl, combine all frosting ingredients. Whisk until smooth***
Scoop frosting into a plastic baggie, cut a hole on one end and pipe frosting onto cupcakes.

Notes

For best results, measure the cassava flour by weight using a kitchen scale.

*I recommend using Love Beets to achieve the best color for these cupcakes. They are precooked and ready to go! If you choose to use raw beets, then wash, cut and steam them until tender. Puree the beets in a food processor or high powered blender until they reach a jelly-like consistency.

**just the cream from a can of coconut cream or full fat coconut milk

***If the frosting separates, then warm it in the microwave for 10-15 seconds. Whisk ingredients together, then place it in the fridge to firm.