Beet Red Velvet Cupcakes


Calories: 239 Proteins: 2 Carbs: 35 Fats: 11 Serves: 18



3/4 Cup freshly pureed beets (boiled until tender, then pureed) or canned beets

1/3 Cup BBF Virgin Organic Coconut Oil

1 Cup BBF Organic Agave

1 1/2 tsp Vanilla

1 Cup flour

1/4 Cup BBF Organic Coconut Flour

1/4 tsp salt

1 1/2 Tbsp cocoa powder

1 1/2 tsp baking powder

1 Cup almond milk

--Cream Cheese Frosting--

1/4 Cup BBF Virgin Organic Coconut Oil

8oz cream cheese, room tempurature

1 Tbsp lemon juice

2/3 Cup BBF Organic Agave


1. Preheat oven to 350F.

2. Mix the beet purée and BetterBody Foods(BBF) Coconut Oil until incorporated. Add agave and vanilla extract.

3. In a bowl, sift together flours, cocoa powder, salt and baking powder. Alternate adding the flour mixture and milk into the beet mixture until incorporated into the batter.

4. Divide batter among cupcake liners, filling them ¾ full, and bake for 20-25 minutes until an inserted toothpick comes out clean.

5. To make the cream cheese frosting, blend all ingredients together with an electric mixer. Pipe onto cupcakes as desired. Keep the cupcakes in the fridge and let sit at room temp at least 30 minutes before serving.