Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes:
3 Whole Eggs or Chia Eggs
1.5 Cups oat flour
2 tbs almond meal
2tsp Baking Powder
½ Cup Coconut Milk
1 roasted, Pureed Beetroot
1 tbs cacao
1 Vanilla bean
3 tbs rice malt syrup

Cream Cheese Frosting:
1 Block of Cream Cheese OR 2 Cups OF Cashew cream cheese
Dash of lemon juice
Dash of vanilla
1-2 tbs Rice Malt Syrup

Method:

Cake
Mix together wet Ingredients until well combined. Slowly add dry ingredients until smooth and thick.

Pour into greased tin lined with cupcake patties. Baked on 180°C for 20 minutes or until cooked through.

Frosting
Blend ingredients together until well combined and slightly fluffy. Pipe icing onto cupcakes.

Decorate with your favourite fruits and grains. Enjoy at room temperature.