Red Velvet Beet Cupcakes with Strawberry Coconut Whipped Cream

Red Velvet Beet Cupcakes

1. Preheat oven to 375° F. and line a standard muffin pan with parchment paper liners. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
2. In a food processor, process the milk, beets and vanilla until thick and smooth, about 30 seconds, stopping to scrape down bowl 1/2 way through processing.
3. In the bowl of a stand mixer with the paddle attachment, mix the coconut oil and coconut sugar on medium high for about a 1-2 minutes, or until incorporated and smooth, stopping half way and scraping down the bowl.
4. With the mixer off, add in the beet mixture. Mix on medium for about 20 seconds, scrape down the sides of the bowl and mix another 20 seconds.
5. Add 1/2 the flour mixture and mix on medium for about 30 seconds or until flour is incorporated. Add the remaining flour mixture and mix just until incorporated, the batter will be thick. Stir in the mini chocolate chips with a rubber spatula.
6. Use 3 tablespoon cookie scoop to scoop the batter into the cupcake liners. Bake for 14-16 minutes or until a toothpick comes out clean. Cool for several minutes in pan, then remove the cupcake onto a cooling wrack to completely cool before adding the strawberry coconut whipped cream.

Strawberry Coconut Whipped Cream

1. Refrigerate the coconut milk overnight, being sure not to shake or tip the can so that the cream and liquid stay separated.
2. In the bowl of a food processor add the freeze dried strawberries and coconut sugar, blend until it becomes a powder. Pour the powder into a separate bowl and wipe the bowl of the food processor clean. Set the strawberry powder aside until the cupcakes have baked and cooled completely.
3. Once the cupcakes have cooled remove the chilled coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the thickened cream and leave the liquid behind.
4. Place the chilled cream into the mixing bowl and beat with a mixer until creamy, about 1-2 minute. Add in the vanilla and strawberry powdered sugar and mix until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
5. Use a pastry bag and piping tip (or spread with a knife) to frost the cupcakes. Refrigerate in an airtight container until ready to serve.