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Red Velvet Love Muffins with Pink Cashew Butter Frosting

Red Velvet Love Muffins with Pink Cashew Butter Frosting
Serves: 10 - 12 muffins Prep time: 20min. Cook time: 25min.
I made these for Valentines day, which is just around the corner, but could, and should, be made for any occasion! Not only is beetroot a rich source of fibre, folate and vitamins A and C, beets also support liver function and thus detoxification. In TCM they are said to assist with building blood and enhancing Qi (life-force). Often we shy away because they can be such a mess (or is that just me?!) but these ruby root vegetables are wonderful additions to a healthy diet. It just so happens to work perfectly here, where we need their gorgeous colour to create these crazy delicious love muffins! These are sweet, chocolatey, and oh-so pretty. They are also sugar-free, gluten-free, dairy-free, vegan and super simple to make! Enjoy with a loved one with zero guilt!

Ingredients

For: 10 - 12 muffins

RED VELVET CUPCAKE BATTER

  • 4 medium beetroots  boiled until soft
  • 1.5 cups buckwheat flour 
  • 1/2 cup coconut milk 
  • 1/2 cup Natvia natural sweetener (stevia) 
  • 1/2 cup unsweetened apple sauce 
  • 3 tbsp raw cacao powder 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1 tsp apple cider vinegar (ACV) 
  • 1/4 tsp sea salt 

PINK CASHEW BUTTER FROSTING

  • 3/4 cup raw, unsalted cashews  soaked overnight, rinsed
  • 2 tbsp Natvia natural sweetener (stevia) 
  • 1 tbsp organic extra virgin coconut oil 
  • 1-2 tbsp filtered water 
  • 1 tsp vanilla extract 
  •  squeeze lemon juice 
  •  leftover beetroot mixture in blender from cupcake batter (approx 1 tbsp worth) 

Instructions

  1. Preheat oven to 180C.
  2. In a large bowl, whisk together the flour, cocao powder, sea salt, baking soda and baking powder.
  3. In your blender, add the coconut milk, ACV, beetroot, apple sauce, Natvia sweetener and vanilla extract in. Blend until smooth.
  4. 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 (i.e. no need to wash it!)
  5. Use a whisk to incorporate into a batter in your bowl.
  6. Use cupcake liners to line your muffin tray, and place about 2.5 tbsp mixture into each (they should be approx. ¾ full).
  7. Bake for 25-30 minutes or until a cake tester comes out clean when poked in the middle.
  8. Allow to sit at room temp at least 30 minutes before icing and serving.
  9. Best kept in the refrigerator for up to one week.
  10. Blend all ingredients in your blender until smooth and creamy and a medium-light pink colour.
  11. Scoop into a small bowl and place uncovered in the freezer for 30-40 mins to thicken.
  12. Remove from freezer and mix well. Mixture should be creamy.
  13. Spoon 1 tsp onto each cupcake!

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