Tuesday, April 30, 2013

Paleo Red Velvet Cup Cakes

Paleo Red Velvet Cup Cakes

Ingredients Cake:
Coconut Flour 1/2 cup
Cocoa Powder 1/2 cup
Agave/Honey 2 tablespoons
Beet Juice 1/2 cup
Raisins/Dates 1/4 cup each chopped
Coconut Oil 2 tablespoons melted
Eggs 3 large
Vanilla 1 tablespoon
Baking Soda 1 teaspoon

Ingredients Frosting:
Coconut Oil Organic 1/2 cup
Agave/Honey 2 tablespoons
Vanilla 1 teaspoon
Arrow Root Powder 1/2 teaspoon

Mix all dry cake ingredients and then all the wet ingredients in two separate bowls. Add both together and continue to mix batter (will be lumpy; can run ingredients thru food processor for smoother texture). Pour into lined cup cake tins; yields 12 cup cakes or 8 jumbo. Bake at 300 degrees for 10-12 minutes.

For frosting blend Coconut Oil and Agave/Honey to make thick paste; do this first to prevent coagulation. Then melt slightly for about 30 seconds in microwave and add remaining ingredients. Allow to come to room temperature for best results before speeding on cup cakes.

This recipe was okay but still working on another one. I will keep you posted!

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