My mom and I use to make some kind of pink creation during Valentines Day, whether it was cupcakes or heart shaped sugar cookies, we found some way to incorporate that red dye. Now we still stick to that same tradition, but I am glad to say we have kicked that "artificial dye" out for good. So what DO you use to make that same pink color, you say, well there are plenty of colors found here in nature that we might not think about. Beets for example, stain your hands every time you have to peel them, and pomegranate juice, stains your shirt every time you have to de-seed them!
In this recipe I combined rich coco powder, a top secret ingredient and malty coconut sugar to create the perfect chocolate cupcake. For the frosting I used light and creamy coconut milk cream to create that decadent taste without the extra sugar and fat. I guess you might be wondering what that secret ingredient might be so I suppose I HAVE to tell you.......... the secret is beets, yes that rather ugly veggie that no one really wants to eat. Do not worry though, once you try these, you will never be skeptical again about this odd winter veggie. Beets actually give these muffins a excellent moist quality, plus they make the batter PINK before you bake them! Beets have some very unique properties which enhance cell growth within the body. Vitamins like C , A and B-complex are also packed inside this colorful root. So be sure to eat your beets (even if its in the form of a cupcake or not)!
Chocolate Valentine Cupcakes with Pink Frosting
1/2 cup + 2 tbs oat flour (ground from GF rolled oats)
1/2 cup sorghum flour
2 tbs coconut flour
1/3 - 1/2 cup coconut sugar (I used 1/3 cup)
2 tbs cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
about 1/2 cup chopped raw beet
3/4 cup almond milk
3 tbs apple sauce
3 tbs sunflower oil (or melted coconut oil)
1 tsp apple cider vinegar
1 can full fat coconut milk
leftover beet pieces from above
cacao nibs, crushed in a mortar and pestle (optional)
Pre heat oven to 350F degrees.
For the cake, add the almond milk and chopped beet to a blender and blend until very smooth, then add in the rest of the wet ingredients and continue to blend until smooth.
Now gather all your dry ingredients and whisk them together in a large bowl. Next add the wet to the dry and stir to combine. Make sure there are not any lumps in there.
Pour the batter into paper lined muffin tins (it makes about 6 cupcakes) and bake for 20 - 25 minutes.
For the frosting, open the can of coconut milk and place it (opened) in the freezer overnight. The next day the cream will be at the bottom. Pour about 1/2 the separated clear liquid into a blender (reserving the thick white cream part for later), and blend it along with the leftover beet pieces (you want it to be as smooth as possible). Make sure this mixture is darker than the color you want, because not all of it will go into the final product, you are just making a homemade food coloring. Pour out your "food coloring" and set it aside. Now add the creamy white part of the coconut milk into the blender and add as much coloring as desired. The more beet you put in the darker pink you get, but I left mine a pale pink. Place your frosting in the fridge for about 3 hours, so it will thicken up.
To assemble, add your frosting to a icing bag (or a ziplock bag with a small hole cut in the corner) and pipe your frosting onto the cupcakes. To finish them off, sprinkle on the ground cacao nibs. Enjoy!