It’s not chocolate…it’s not vanilla…but dammit, it’s red and has cream cheese frosting. What’s not to love?
You guys should be uber-thankful, too, because I made these before Valentine’s Day to share with you. Never mind that Valentine’s Day is on a Tuesday and I won’t have any time to cook a decent dinner let alone dessert…somewhere out there, though, someone’s gonna score big all thanks to me. Win.
Primal Red Velvet Cupcakes
2 Eggs, separated
2 1/2 c Almond Meal
1/2 c Coconut Oil, melted
1/2 c Honey
1 1/2 T Vanilla
1/2 t Sea Salt
1/2 t Baking Soda
3 t Cocoa Powder
2 T Red Food Coloring or Beet Juice**
Cream Cheese Frosting
8 oz Cream Cheese, softened
1/4 c Honey
3 T Heavy Whipping Cream
For the cupcakes, mix all the dry ingredients together until blended. Add the egg yolks, food coloring, honey, vanilla, and coconut oil and beat with an electric mixer.
Beat the egg whites until they form stiff peaks (this is key for the cake-y texture, people!!). Fold into the rest of the batter. Spoon batter into paper cupcake liners.
Bake for 20 minutes at 350 degrees. Make sure they are cool before frosting.
For the frosting, beat all the ingredients until smooth and fluffy with an electric mixer, about 2-3 minutes total.
Share with someone you love!
**If you’re like me and you get wigged out using conventional food coloring, do what I did and use beet juice. Just cut up a large beet into cubes and boil in 2 cups of water for 30 minutes. You can also just take some from a can of beets. The color isn’t as vibrant as the stuff from the little plastic tubes, but it gets the point across!)