Name: Red Velvet Beet Cupcakes
Cook time: 30
Ingredients: 1 med (220g) Beet; 1 tbsp Apple Cider Vinegar; 1/2 cup Avocado Oil; 2 null Large Eggs; 2 Tbsp Coconut Yogurt; 1 cup Coconut Sugar; 2 tsp Vanilla Extract; 1/4 cup Cacao Powder; 2 1/2 cups Almond Flour; 2 tsp Baking Powder; 1 tsp Baking Soda; 1/2 tsp Himalayan Salt; 1 1/2 cups Cashew Cream Cheese Frosting (linked below)

These decadent cupcakes are a high-protein and nutrient-dense version of the classic red velvet cake. Made with almond flour, these cupcakes are good for cardiovascular health and diabetes due to their higher fibre content which helps to keep blood sugar stabilized. The addition of beet offers a beautiful red hue and high iron, which is especially supportive in pregnancy. These cupcakes are sure to be a healthy hit at your next celebration.



Beet

Apple Cider Vinegar

Avocado Oil

Large Eggs

Coconut Yogurt

Coconut Sugar

Vanilla Extract

Cacao Powder

Almond Flour

Baking Powder

Baking Soda

Himalayan Salt

Cashew Cream Cheese Frosting (linked below)

Dessert

Gluten-Free

High Protein

Creamy and totally satisfying, this cashew cream cheese frosting is a fantastic vegan alternative to the usual dairy version and is perfect for your favourite cakes and cupcakes. Try it on some red velvet cupcakes or your favourite carrot cake recipe. Packed with all the goodness of cashews and agar-agar, a derivative of red seaweed, this recipe is good for cardiovascular health, hormonal balance, pregnancy due to its high-fibre, magnesium, calcium, folate and iron content.

Cashew "Cream Cheese" Frosting

Red Velvet Beet Cupcakes