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Ingredients:
Cupcakes:
- 2 tbsp of ground flax seed
- 5 tbsp of water
- 1/2 cup of unsweetened almond milk (make your own by soaking almonds)
- 3/4 tsp of apple cider vinegar
- 1 1/2 tsp of baking soda
- 1/4 cup + 1 tbsp of maple syrup
- 1/3 cup of date sugar
- 1/4 cup of melted coconut oil
- Cooked beets (enough for 1 cup pureed)
- 1 tbsp of vanilla extract
- 1/4 tsp of pink himalayan salt
- 1/2 cup of almond flour
- 1/4 cup of millet flour
- 1/4 cup of raw cacao powder
- 3/4 cup of gluten-free all-purpose flour
Frosting:
- 1 can of full fat coconut milk
- 10 oz of non-dairy dark chocolate chips
- 2 tsp of maple syrup
Directions:
Cupcakes
- Preheat oven to 375 °F.
- Line muffin pan with cupcake paper liners.
- Combine flax seed meal in small bowl with water and set aside.
- Puree the beets and set aside.
- Mix almond milk and apple cider vinegar well in separate bowl and stir in baking soda.
- Add sugar, maple syrup, and almond milk mixture with the flax meal mixture and beat with mixture to combine. Then add beet puree, melted coconut oil, vanilla and salt. Mix well.
- Add all flours and cacao powder to mixture and combine well.
- Fill each muffin tin ¾ of the way with batter.
- Bake for 30-35 minutes or until toothpick comes out clean.
- Leave in pan for 10-15 minutes then let the cupcakes cool on a cooling rack.
Frosting
- Let coconut milk can sit overnight in the refrigerator.
- Pour water out of the can and scoop out the solid white coconut cream into a pot.
- Add chocolate chips to pot and melt them together on low heat stirring frequently.
- Transfer mixture to a bowl and cover with wrap. Refrigerate overnight.
- Add maple syrup and whip with electric beater until smooth and creamy.
- Top each cupcake with frosting.
