Red Velvet Cupcakes

(From my Clean Comfort Fat Burning Meals Cookbook Page 389)

Red velvet cupcakes







  • 3 small beets
  • ½ cup coconut flour
  • 4 tbsp. arrowroot flour
  • 2 tbsp. raw cacao powder
  • 2 tsp. baking powder
  • ¼ tsp. sea salt
  • ½ cup organic unsalted butter
  • ½ cup raw honey
  • 3 whole eggs
  • ½ tsp. pure vanilla extract
  • 2 tbsp. lemon juice


Preheat oven to 400 degrees F.

Wrap beets completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool. When the beets are cool to touch, remove peel by pushing the skin with your fingers. Place beets in a high speed blender or food processor and puree. Measure out 1 cup of puree.

Preheat oven to 350 degrees F. Line muffin cups with paper liners.

In a large bowl, mix together coconut flour, arrowroot flour, cocoa powder, baking powder and salt.

In a separate bowl combine butter, honey, eggs, vanilla, lemon juice, and beet puree. Mix well.

Add wet ingredients to dry ingredients. Using a hand mixer blend until a creamy cake-like texture is achieved.

Divide batter evenly in muffin pan.

Bake 25-30minutes, or until toothpick inserted in the center of a cupcake comes out clean.

Let cupcakes cool. Top with prepared Cream Cheese frosting (see recipe below).

‘Cream Cheese’ Recipe 


  • 2 cups raw cashews, soaked for 2 hours in warm water
  • ¾ cup full fat coconut milk
  • 1 egg
  • 2 tbsp. arrowroot starch
  • 1 tsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • ¼ cup maple syrup


  1. Discard the cashew soaking water.
  2. Add all of the ingredients in a high speed blender or food processor. Blend on high until creamy — this will take a few minutes. If you still see little pieces of cashew, keep blending. The constancy will become smooth and creamy.