Cupcake Ingredients: 1c coconut flour or 1 c gluten-free flour (Bob's Red Mill) 3 Tbsp Cocoa powder 1/4 tsp baking soda 1/4 tsp sea salt 1 tsp apple cider vinegar 1 1/2 tsp pure vanilla extract 1 c non-dairy milk (oat, almond, hemp, hazelnut, rice, soy) 1 Tbsp cocount oil 1/4 c beet juice (fresh) 2 extra large organic eggs (optional - omit for vegan)
Gluten Free Red Velvet Cupcake preparation: Preheat oven to 350F. Line a cupcake pan (approx 12) with paper cupcake liners or non-stick of your choosing. In large bowl combine all dry ingredients. In separate bowl combine all wet ingredients. Slowly pour and stir the wet ingredients into the dry ingredients. Mix until smooth. Fill each cupcake tin about 1/2 - 3/4 full (will rise when baking). Bake at 350F for 15-20 mins. Do the clean toothpick test to check if they are done after 15-20 mins (stick toothpick into muffin and pull out - if toothpick is doughy - cook a couple of more minutes and check again.) Cool before adding frosting.
Raw Cream Cheese Frosting Ingredients: 1 1/2 c raw cashews 1/2 c water 3 Tbsp coconut oil 2 Tbsp raw honey (vegan option - omit honey and use sugar substitute of your choosing) 1 Tbsp pure vanilla extract 1/4 tsp sea salt
Frosting preparation: Put all ingredients into high speed blender and blend until smooth. Refrigerate for one hour or until firm. Frost top of cupcakes and Enjoy!