All-Natural Red Velvet Cupcakes

• Cupcakes
• 1 cup fresh beets, chopped and pureed
• 3/4 cup full-fat coconut milk
• 3 eggs, room temperature
• 1/2 cup all-purpose gluten free flour (for this recipe we used the King Arthur brand)
• 1/2 cup organic white sugar
• 1/2 cup Organic Shortening
• 2 Tbsp Organic Liquid Coconut Oil
• 1.5 Tbsp 100% cacao powder
• 1 Tbsp lemon juice
• 1 Tbsp vanilla
• 1 Tbsp apple cider vinegar
• Cream Cheese Frosting
• 8 oz tub dairy free cream cheese (for this recipe we used the Daiya brand)
• 2 cups organic white sugar
• 1/2 cup Organic Shortening

Cupcakes

1. Preheat the oven to 350 degrees.
2. Line the cupcake pan with cupcake holders.
3. In a food processor, puree the beets, lemon juice, vanilla, apple cider vinegar, and coconut milk.
4.  Place the dry ingredients in a large bowl.
5.  Add the Liquid Coconut Oil and shortening to bowl of dry ingredients, and stir by hand.
6.  Then, add pureed mixture, and stir until combined.
7.  Add eggs one-by-one, until completed blended together.
8.  Pour entire mixture into a cupcake pan.
9.  Bake for about 20-22 minutes.
10.  Remove from oven, allow to cool, then frost with cream cheese frosting.

 Cream Cheese Frosting

1.  Place all ingredients in a large mixing bowl.
2.  Using a handheld mixer, mix on medium low until completely mixed together.
3.  Set aside until you’re ready to use as a frosting for the cupcakes.