4
1 rating

Gluten-Free Red Velvet Cupcakes with Goat Cheese Icing

By
You can stick to your paleo diet and still snack on these tasty gluten-free red velvet cupcakes. The goat cheese icing is...

You can stick to your paleo diet and still snack on these tasty gluten-free red velvet cupcakes. The goat cheese icing is lower in fat than the usually cream cheese icing.

For more recipes like this one, visit www.lyngenet.com.

Ingredients

For the Red Velvet Cupcakes

  • 2 Cups cooked chopped beets
  • 1/2 Cup agave
  • 3 eggs
  • 2 Teaspoons vanilla extract
  • 3 1/2 Cups blanched almond flour
  • 1/3 Cup cocoa powder
  • 1/4 Teaspoon baking soda

For the Goat Cheese Icing

  • 4 Ounces goat cheese
  • 2 Ounces butter, softened
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup confectioners’ sugar

Directions

For the Red Velvet Cupcakes

Preheat oven to 350 degrees F. Butter muffin tins with 12 wells.
 Cut beet into 1 inch cubes and put in pot of boiling water for 20 minutes or until beets are completely softened. Run beet under cold water until completely cooled.
Combine beets, agave, eggs, butter and vanilla in food processor and blend for 2 minutes or until ingredients are completely combined.
Add almond flour, cocoa, and baking soda to food processor and mix completely. Batter will feel very moist, but ignore the inclination to add in more almond flour!

Divide batter evenly into 12 muffin wells. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
 Let cool completely before frosting. Serve and enjoy!

 

For the Goat Cheese Icing

Combine all ingredients in food processor fitted with an s blade. Blend for 1 min. Place in a small bowl, cover and let chill in the refrigerator