Red Velvet Cupcakes

Yield: 8 cupcakes

用料  

Red Velvet Cupcakes的做法  

1. Preheat your oven to 350°F (180°C, or gas mark 4).  Line a cupcake pan with cupcake liners or use silicon cupcake liners. Even if you’re using parchment paper liners I suggest greasing the liners for this recipe to prevent the cupcakes from sticking.

2. Whisk the coconut flour, cocoa, salt, and baking soda together in a bowl. Whisk the eggs, oil, maple syrup, yogurt, vanilla, and lemon juice and then add the mixture to the dry ingredients and mix, using a handheld or stand mixer. Add the beet juice and mix again. Let the batter sit for a few minutes and mix once more.

3. Fill the cupcake liners three-quarters of the way with batter. Tap the pan gently to even out the batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool and frost. Store, covered, at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a few months.