Recipe | Beet Velvet Cupcakes

I wanted to make red velvet cupcakes but didn't want to use red food coloring, so I came across a recipe for natural colored cupcakes using beets. When I told B about this, he exclaimed "Beets?!", then after he tried one: "Hey, it doesn't taste like beets, that's pretty cool!" These don't taste like beets, nor do they exactly taste like red velvet, but they are still pretty good! Moist and fluffy, on the dense side. It was a bit sticky at first, but with the cream cheese frosting it's barely noticeable, and even better after two days. I'm quite happy with my first attempt. It was fun to make and the bright color is fantastic.

Recipe | Gluten Free Chocolate Cupcakes

Chocolate Cupcake:

1/4 c coconut flour
1/4 c cocoa powder
1/2 c sugar
1/4 c corn oil
1/4 tsp salt
1/2 tsp baking soda
3 eggs

Combine dry ingredients. 
Blend eggs, oil, sugar. 
Blend dry into wet. 
Fill 1/4 c in each tin
Bake at 375F for 20-22 min.

Supposed to make 10, but ended up making 7.

Strawberry Cream Cheese Frosting:

1/4 c strawberry cream cheese
1/4 c butter
1 1/2 c icing sugar

Beat cream cheese and butter til smooth. Add icing sugar in 2 additions, beat until smooth.

Makes enough for 12 cupcakes.  

One of my coworkers is allergic to gluten, so I decided to try making gluten-free cupcakes. It tastes the same as regular cupcakes. These were so moist and delicious, I ended up eating most of them myself.