Carob Red Velvet Cupcakes {AIP, Paleo}
Servings: 6 cupcakes
Calories: 241kcal
These "chocolate" cupcakes are totally deserving of the name "red velvet" because they're moist, fluffy, and indulgent. They're gluten, dairy, egg, and refined-sugar free (paleo and AIP compliant). You can use freeze-dried beet powder for color/nutrition in the cake portion and yogurt for a bit of tang in the frosting. These two ingredients are optional but help capture the red velvet concept which typically contains food dye and cream cheese frosting.
Ingredients
Dry Ingredients:
- ⅓ cup green banana flour
- ⅓ cup tigernut flour
- ¼ cup carob powder
- ¼ cup arrowroot starch
- 2 tablespoons gelatin
- 1 ½ teaspoons baking soda
- ¼ teaspoon sea salt
- 2 teaspoons freeze dried beet powder optional for color and nutrition
Wet Ingredients:
- 2 medium bananas mashed
- ⅓ cup coconut oil softened
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
Frosting Ingredients:
- ½ cup palm shortening
- ¼ cup maple syrup
- 2 tablespoons coconut butter
- ½ teaspoon vanilla extract or vanilla powder
- 1 tablespoon plain coconut yogurt cocojune (optional)
Instructions
- Preheat the oven to 350℉ and line a cupcake tray with 6 cupcake liners.
- In a large bowl, combine then whisk all the dry ingredients. Set aside.
- In a separate mixing bowl, combine and whisk all the wet ingredients.
- Pour the dry ingredient mixture into the wet ingredient mixture and stir until combined. The batter will be very thick.
- Divide the batter into the cupcake liners and bake for 30 minutes. Allow to cool before frosting.
- Using a blender, food processor, immersion blender, or egg beaters, whip the frosting ingredients on high speed until well combined. This frosting can be refrigerated for up to 20 minutes but will solidify if left longer and need to be brought to room temperature to frost.
- For best results, add cool or room temperature frosting to room temperature or cooled cupcakes. Enjoy!
Nutrition
Serving: 1cupcake | Calories: 241kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 379mg | Potassium: 216mg | Fiber: 7g | Sugar: 15g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 3mg