Red Velvet Muffins With Cashew Frosting
Makes 10-12 muffins
Ingredients
4 medium beetroots, boiled
1.5 cup buckwheat flour
0.5 cup coconut milk
0.5 cup Natvia
0.5 cup unsweetened apple sauce
3 tablespoon raw cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon apple cider vinegar (ACV)
0.25 teaspoon salt
0.75 cup raw cashews, soaked overnight and rinsed
2 tablespoon Natvia
0 Leftover beetroot mixture from blender in cupcakes (about 1 tbsp worth)
1 tablespoon organic extra virgin coconut oil
2 tablespoon filtered water
1 teaspoon vanilla extract
0 Squeeze lemon juice
0 Pinch sea salt
Method
- Preheat oven to 180C.
- In a large bowl, whisk together the flour, cocao powder, sea salt, baking soda and baking powder.
- In your blender, add the coconut milk, ACV, beetroot, apple sauce, Natvia sweetener and vanilla extract in. Blend until smooth.
- Pour the beetroot mixture into the dry mix, and then set the blender aside for the frosting – we want a little beetroot mix to be left in there for colour, therefore no need to wash it!!.
- Use a whisk to incorporate all into a batter.
- Use cupcake liners to line your muffin tray, and place about 2.5 tbsp mixture into each (they should by approx. ¾ full).
- Bake for 25-30 minutes or until a cake tester comes out clean when poked in the middle.
- Allow to sit at room temp at least 30 minutes before icing and serving.
- Best kept in the refrigerator for up to one week.
- Blend all ingredients in your blender until smooth and creamy and a medium-light pink colour.
- Scoop into a small bowl and place uncovered in the freezer for 30-40 mins to thicken.
- Remove from freezer and mix well.
- Spoon 1 tsp onto each cupcake!
