Cooking Equivalents And Substitutions - actual Red Velvet Cupcake Recipe (neo-paleo, Gluten-free, Grain-free)
in the days ahead of "red" was an ingredient, red velvet cupcakes were in actuality made with FOOD that was red - namely, beets.
Hold the phone...Beets in your cupcakes?
Yes, you might be able to put vegetables in your cupcakes, as nicely as my other deserts. And you need to, too. It's not even fair how very good these freaking cupcakes are.
And never fear - they're gluten-free and grain-free, as properly. Kinda goes with the Paleo/Primal program - swap your grains for some fresh veggies (true story - with a small creativity, you are able to put veggies in anything). Fewer grains mean fewer carbs and a entire lot a lot less gluten and other inflammatory agents--leaving you with just a delicious desert that treats your body right.
Inside the case of these cupcakes, the beets make them extremely moist and give them a distinctive flavor.
They are..."real" tasting. I know that's not terribly clear, but bear with me...
You know how Once you bite into a "normal" cupcake It is like Having kicked within the teeth by pure sugar? These usually are not like that. Beet-based red velvet cupcakes taste like delicious, delicious FOOD. And they are. Butter. Beets. Chocolate. A touch of natural sweetener. Ohhh boy...
So give them a shot - you may possibly find that you simply like veggies after all.
Ingredients:
2 cups beet puree*
1 cup melted butter
3 eggs
3/4 cup almond flour
3/4 cup coconut flour
1 cup 100% cocoa powder
1/2 cup entire goat's milk
1/2 cup unsweetened applesauce
1 cup xylitol (for low-glycemic) or natural sweetener (honey, maple syrup, etc.)
2 teaspoons Greek yogurt or goat yogurt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 oz 100% chocolate bar cut into small pieces
Toppings:
Cream cheese
Sprinkles of cacao nibs
Cinnamon
*To puree the beets, take 2 to 3 unpeeled medium size beets, cut the stems off, wrap in tin foil and bake within the oven at 400 degrees for 1 hour. Let cool. Peel the beets (the skin need to slip off fairly easily). Puree within the blender or food processor until smooth like applesauce.
Mix all ingredients except for the cream cheese, cocoa nibs and cinnamon. Scoop the batter into paper cups in a cupcake pan. Bake at 350 degrees for 20 minutes.
Let your cupcakes cool (or not), top with cream cheese, and sprinkle with cacao nibs and cinnamon.
Eat ravenously.
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