I hand these little cupcakes out to Asher’s educators on his birthday. I was so happy with my experimentation that I made another batch for some friends. They look so decadent and pretty. I wait for their response. “Oh, it tastes like a normal cupcake” they say.
Truth be told I have not made cupcakes since Asher was 1 month old (When I made carrot cupcakes with cream cheese frosting). I’m not a great froster and so I never quite had the patience for them. This time round, I was “in the zone” and actually thought to myself that I could do this!
These red velvet cupcakes are made with beetroot and coconut flour. Somehow, I managed to find the ratio that works. It isn’t too eggy, and it looks and tastes like cake. My only issue is that I’m used to not having much sweetness now, hence mostly I’m good with the sweetness coming from the beetroot. The cacao though does gives it a bitter after taste so I have to consciously add 2-3 tbsp of honey more than what I would do usually to give it a lift. Still, 3 tbsp + sweetness from beetroot for 12 cupcakes is pretty good I say.
Now I would be the first to admit that the frosting is not paleo. It has cream cheese AND yogurt in it. You can choose to make a butter cream frosting, or whip up some coconut cream one. Or you can do a double chocolate by melting some dark chocolate with coconut milk to make a ganache! Now that would be decadent.