I developed this recipe about 11 years ago and have been making it ever since. It's become a top request and a family favourite for special occasions. Back in early summer Milkadamia macadamia nut milk was running a contest for the best dairy free cupcake using their milk for a feature on their website. I decided to convert my recipe to cupcake form and to also make them Grain Free/Paleo. If you use chia or flax egg then these are also vegan. Months past after my submission and alas I won!! These cupcakes can be made with your favorite Gluten or Paleo Flour Blend(total flour: 1 1/4 cups of your favourite blend). These cupcakes are super indulgent and decadent, however they are much much healthier than your average cupcake. Though to be honest you'll never know!!! The moistness and deep colour comes from an unexpected ingredient-beetroot. Red Beetroot was traditionally used to make Red Velvet Cake ( a rich chocolate cake). Even a good friend of mine who suffers from multiple health issues and who is unable to eat most all desserts told me how much she loved these. She was so delighted that she could truly enjoy these without repercussions.
Grease 2 muffin / cupcake pans and line each (total of about 21 Cupcakes)with large paper baking cups. Preheat your oven to 350 degrees F.
Sift all the dry ingredients over a medium bowl, leaving out the sesame/ almond meal. Add meal to your sifted ingredients and set aside.
In the bowl of an electric mixer beat coconut oil, sugar and vanilla. Beat until light, about 2 minutes. Add eggs, one at a time and beat until smooth. Add melted chocolate and grated beets and mix well.
In a small bowl whisk together the milks and apple cider vinegar. Alternate adding the dry ingredients and milk to the mixing bowl beating on low speed. Add about 1/3 of each of the dry and wet ingredients, starting and ending with dry ingredients until it reaches a smooth and thick frosting like consistency.
Use a small measuring cup and fill cupcake cups 3/4 full with batter. Batter will be very thick. Smooth out batter to fill the cups evenly.
Bake in the center of a preheated oven for 25-28 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake. To test for done-ness insert toothpick in one cupcake in each pan.
Allow cupcakes to fully cool. Toast the flaked coconut in a 350 F oven for 5-10 minutes, stirring halfway through baking. Watch carefully to prevent burning. Repeat with the Pecans and toast for 7-10 minutes, stirring half way through baking. Then frost with the dulce de leche frosting. The frosting will be very thick. It's important to frost the cupcakes while the frosting is still warm. You may wish to store your cupcakes covered in the refrigerator as the frosting may melt a little during warm summer months.
Take a tablespoon or more of Milkadamia unsweetened macadamia nut milk and mix with the tapioca starch in a little bowl
In a medium saucepan and over medium heat whisk all the tapioca starch, coconut milk, sugar, coconut oil and vanilla. Stir constantly with a whisk until the mixture thickens, allowing it to come to a slight boil briefly. It should have the consistency of a glossy, very thick gravy.
Remove from heat; Cool slightly. Add pecans and coconut. Frost once cupcakes are fully cooled. Enjoy!
Ingredients
Directions
Grease 2 muffin / cupcake pans and line each (total of about 21 Cupcakes)with large paper baking cups. Preheat your oven to 350 degrees F.
Sift all the dry ingredients over a medium bowl, leaving out the sesame/ almond meal. Add meal to your sifted ingredients and set aside.
In the bowl of an electric mixer beat coconut oil, sugar and vanilla. Beat until light, about 2 minutes. Add eggs, one at a time and beat until smooth. Add melted chocolate and grated beets and mix well.
In a small bowl whisk together the milks and apple cider vinegar. Alternate adding the dry ingredients and milk to the mixing bowl beating on low speed. Add about 1/3 of each of the dry and wet ingredients, starting and ending with dry ingredients until it reaches a smooth and thick frosting like consistency.
Use a small measuring cup and fill cupcake cups 3/4 full with batter. Batter will be very thick. Smooth out batter to fill the cups evenly.
Bake in the center of a preheated oven for 25-28 minutes or until a toothpick comes out clean when inserted in the middle of a cupcake. To test for done-ness insert toothpick in one cupcake in each pan.
Allow cupcakes to fully cool. Toast the flaked coconut in a 350 F oven for 5-10 minutes, stirring halfway through baking. Watch carefully to prevent burning. Repeat with the Pecans and toast for 7-10 minutes, stirring half way through baking. Then frost with the dulce de leche frosting. The frosting will be very thick. It's important to frost the cupcakes while the frosting is still warm. You may wish to store your cupcakes covered in the refrigerator as the frosting may melt a little during warm summer months.
Take a tablespoon or more of Milkadamia unsweetened macadamia nut milk and mix with the tapioca starch in a little bowl
In a medium saucepan and over medium heat whisk all the tapioca starch, coconut milk, sugar, coconut oil and vanilla. Stir constantly with a whisk until the mixture thickens, allowing it to come to a slight boil briefly. It should have the consistency of a glossy, very thick gravy.
Remove from heat; Cool slightly. Add pecans and coconut. Frost once cupcakes are fully cooled. Enjoy!