With Valentine’s Day fast approaching, we thought you might enjoy a festive take on a classic cupcake. Topped with a raspberry buttercream icing and chock full of raspberries and beets, you can enjoy these Gluten-Free cupcakes, completely guilt free.

These cupcakes are refined sugar-free and gluten-free so they won’t leave you with sugar hangover or a bloated belly before or after you V-Day Date Night!

Raspberry Beet Chocolate Cupcakes

1 Cup Buckwheat Flour Snapseed (2).jpg

1/2 Cup Cocoa Powder

1 TBSP Baking Soda

1/4 TSP Himalayan Salt or Sea Salt

1/3 Cup Coconut Oil

1/4 Cup Brown Rice Syrup*

1/2 Cup Coconut Sugar

1 Cup Raspberries

1 Cup Grated Beets

2 Eggs

Raspberry Buttercream 

1/3 Cup Butter, at room temperature

1/2 Cup Raspberries, frozen

1/4 Cup Maple Syrup

1 TSP Vanilla Extract

1/8 TSP Himalayan Salt or Sea Salt

Snapseed (4).jpg

 

Instructions 

Preheat oven to 350 ° F. Line a muffin tray with muffin holders.

In a medium sized bowl, whisk together Buckwheat Flour, Cocoa Powder, Baking Powder, and Salt. In a separate bowl, separate your egg whites from your egg yolks, reserve your egg yolks. Place the 2 egg whites into a bowl, using a stand mixer, hand mixer or arm power, beat the whites until stiff peaks have formed.

In a separate bowl, separate your egg whites from your egg yolks, reserve your egg yolks. Place the 2 egg whites into a large bowl, using a stand mixer, hand mixer or arm power, beat the whites until stiff peaks have formed. Gently transfer your egg whites into a separate bowl.

Cream coconut oil and coconut sugar together, until it becomes fluffy. Add in the brown rice syrup, egg yolks, raspberries, grated beets and vanilla. Mix until thoroughly combined. Add your dry ingredients to your wet, mixing just until combined. Very gently fold in your egg whites in two parts to your mixture.

Scoop your mixture into your muffin cups. Bake your cupcakes for 30-40 minutes or until a toothpick inserted into the cake comes out clean. Let cool before icing!

Raspberry Buttercream

In a stand mixer or using a hand mixer, whip your butter until very light and fluffy. Meanwhile, microwave or in a pot on the stove, defrost your berries. Once defrosted and liquid-y, strain berries, separating the seeds from the juice. Add raspberry juice, salt, vanilla, and maple syrup to whipped butter. Mix until you’ve reached a fluffy consistency.

Spread frosting using an offset spatula, knife or piping bag onto your cupcakes. Top with fresh berries.
Snapseed (3).jpg

Enjoy!

*If you don’t have brown rice syrup, just add 1/4 cup more of coconut sugar

Advertisements