Red Velvet Cupcakes.
1/3 cup Coconut Flour.
2 Tbsp. Cocoa Powder.
1 tsp. Lemon juice.
1/2 tsp. baking soda.
3 eggs.
1/4 cup sugar.
1/3 cup pureed cooked beets.
1/4 cup of Coconut Oil or Applesauce.
Preheat Oven to 375.
Line only 9 cupcake sections of pan.
Whisk Dry ingredients.
Whisk Wet ingredients.
Combine.
Fill only about 1/3 - 1/2 way.
Bake for about 20-22 minutes.
This recipe makes 9 cupcakes, maybe 10.
I served them with Vegan Vanilla Buttercream Frosting.
{whip about 6 Tbsp. Palm Shortening until nice and fluffy. Add about 1 cup Powdered Sugar (Whole Foods 365 Brand), 1 1/2 tsp. Organic Pure Vanilla Extract and 1 tsp. water. Add more water if needed by the 1/4 tsp., and more Powdered Sugar if needed until its to your desired taste and texture. Basically, beat with hand mixer until fluffy and "buttercream" like!}.