Gluten-Free Red Velvet Cupcakes With Goat Cheese Icing

Name: Gluten-Free Red Velvet Cupcakes With Goat Cheese Icing
Ingredients: 2 cup cooked chopped beets; 1/2 cup agave; 3 eggs; 2 teaspoon vanilla extract; 3 1/2 cup blanched almond flour; 1/3 cup cocoa powder; 1/4 teaspoon baking soda; 4 ounce goat cheese; 2 ounce butter, softened; 1 teaspoon vanilla extract; 1 1/2 cup confectioners’ sugar

Lyn-Genet|Oct. 23, 2015 11:16 am EST

4 (1 ratings)

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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.

Servings

1

Ingredients

2 cup cooked chopped beets
1/2 cup agave
3 eggs
2 teaspoon vanilla extract
3 1/2 cup blanched almond flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
4 ounce goat cheese
2 ounce butter, softened
1 teaspoon vanilla extract
1 1/2 cup confectioners’ sugar

Directions

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!
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