Red velvet cupcakes with the usage of Coco Sugar Cubes

These delicious red velvet cupcakes are made with natural ingredients and sweetened with Coco Sugar Cubes. They're perfect for those who want to enjoy a classic treat with a healthier twist. The vibrant red color comes from pureed beets, and the recipe uses whole wheat flour for added nutrition.

Ingredients

• 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
• 1/4 cup coconut sugar
• 2 Tablespoons natural cocoa powder (not dutch processed)
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 cup steamed (but cooled) beets, pureéd
• ½ cup agave syrup
• 1/3 cup coconut oil, melted
• 2 T lemon juice
• 1 tsp vanilla extract
• 1 tsp chocolate extract

Instructions

1. Preheat oven to 350°F. Line a 12-muffin tin with liners.
2. Whisk dry ingredients in a large bowl.
3. In a food processor, blend beet purée, agave, coconut oil, lemon juice, and extracts until smooth.
4. Combine wet and dry mixtures until just mixed. Fill muffin tins equally.
5. Bake for 18–22 minutes. Test with toothpick for doneness. Cool completely before frosting.
6. For decorative crumbs: crumble one unfrosted cupcake and sprinkle on top after frosting the rest.

"These cupcakes are not only beautiful with their vibrant red color, but they also taste amazing with the natural sweetness of coconut sugar. The beet pureé adds moisture and nutrients while creating that classic red velvet color."

These cupcakes are perfect for any occasion, from birthday parties to afternoon tea. The combination of beet pureé and natural sweeteners makes them a healthier alternative to traditional red velvet cupcakes, without compromising on taste or texture.