Clean Eating Red Velvet Cupcakes

FOR RED VELVET CUPCAKES:

1 (15-oz.) can beets, drained1⁄3 cup xtra-virgin organic coconut oil 
1⁄2 tsp. pure vanilla extract 
1 cup unsweetened almond milk 
1 Tbsp. Fresh lemon juice
2 large eggs1⁄2 cup  coconut sugar1⁄2 tsp. sea salt (or Himalayan salt) 
1 Tbsp. unsweetened cocoa powder 
11⁄2 cup gluten-free all-purpose flour 
1⁄2 cup almond flour1 Tbsp.baking powder, gluten-free

1. Preheat oven to 350o F.
2. Line two muffin pans with eighteen muffin papers and lightly coat with
spray. Set aside.
3. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover. Blend until smooth.
4. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms.
5. Pour batter evenly into prepared muffin pans, filling each cup approx. 3⁄4 full. 6. Bake for 18 to 20 minutes, or until a toothpick inserted into center of a
cupcake comes out clean.
7. Set cupcakes aside to cool while you prepare frosting.

FOR AVOCADO CREAM FROSTING:

5 Tbsp.coconut sugar1 tsp.cornstarch (preferably GMO-free) 
2 very ripe medium avocados1 Tbsp. + 1 tsp. fresh lemon juice11⁄2 tsp. pure vanilla extract1⁄4 cup unsweetened cocoa powder 

FOR AVOCADO CREAM FROSTING:
1. Place sugar and cornstarch in blender (or food processor); cover. Blend until powdered.
2. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form.
3. Evenly spread frosting on cool cupcakes.

Nina Pears