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PALEO RED VELVET CUPCAKE WITH COCONUT FROSTING

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 Cupcakes

Ingredients

FOR THE CUPCAKES

FOR THE FROSTING

Instructions

FOR THE CUPCAKES

  • Place the beets in a saucepan and add water to cover them.
  • Bring the beets to a boil, and reduce heat and simmer for 30-45 minutes until they are fork tender.
  • Rinse the beets under cold water.
  • Peel the skins off the beets and place the beets in a blender or food processor.
  • Puree the beets, and measure out 1/2 cup of puree.
  • Preheat the oven to 350 degrees F.
  • Mix the beet puree with the wet ingredients in a large bowl.
  • In a separate bowl, whisk together coconut flour, tapioca starch, cocoa power, and baking powder.
  • Mix together dry and wet ingredients.
  • Pour the batter into a 6 cup muffin pan.
  • Bake for 30 minutes.
  • Cool before topping off with the coconut frosting.

FOR THE FROSTING

  • Refrigerate a can of coconut milk for at least 4 hours or overnight.
  • Carefully take out the can and turn it upside down.
  • Open the can. You'll see the coconut water floating on the top.
  • Pour out the coconut water, until you see the thick coconut cream resting on the bottom.
  • Scoop out the cream into a large bowl.
  • Add the honey and the vanilla extract.
  • Using a hand mixer, a stand mixer, or an electric whisk, whip the cream until it becomes fluffy.
  • Store in an airtight container in the fridge.