Healthy Red Velvet Cupcakes

YAS - Healthy. Cupcakes. Take a moment to let that sink in.

My girl Autumn Calabrese (21 Day Fix creator) and her brother chef Bobby Calabrese show you how to make perfectly decadent, 21 Day Fix-approved red velvet cupcakes on FIXATE, the exclusive Beachbody On Demand cooking show! Email me for your 30 day free trial link.

With only 180 calories per cupcake (including the frosting!), these have less than half the calories of typical red velvet cupcakes. They’re made with all-natural ingredients, and some clever substitutions that make them more nutritious than most desserts.

Lipstick And Lunges - Healthy Cupcakes - Valentine's Day recipes

FOR RED VELVET CUPCAKES:

1 (15-oz.) can beets, drained

1⁄3 cup extra-virgin organic coconut oil

1½ tsp. pure vanilla extract 1 cup unsweetened almond milk

1 Tbsp. fresh lemon juice

2 large eggs

½ cup coconut sugar

½ tsp. sea salt (or Himalayan salt)

1 Tbsp. unsweetened cocoa powder

1½ cup gluten-free all-purpose flour

½ cup almond flour

1 Tbsp. baking powder, gluten-free

FOR AVOCADO CREAM FROSTING: 5 Tbsp. coconut sugar 1 tsp. cornstarch (preferably GMO-free) 2 very ripe medium avocados 1 Tbsp. + 1 tsp. fresh lemon juice 1½ tsp. pure vanilla extract ¼ cup unsweetened cocoa powder

Special Equipment: Muffin papers/cupcake liners Nonstick cooking spray

FOR RED VELVET CUPCAKES:

1. Preheat oven to 350º F.

2. Line two muffin pans with eighteen muffin papers and lightly coat with spray. Set aside.

3. Place beets, oil, extract, almond milk, lemon juice, eggs, sugar, salt, and cocoa powder in blender (or food processor); cover. Blend until smooth.

4. With the blender running, add flour, almond flour, and baking powder. Blend until a smooth batter forms.

5. Pour batter evenly into prepared muffin pans, filling each cup approx. ¾ full. 6. Bake for 18 to 20 minutes, or until a toothpick inserted into center of a cupcake comes out clean. 7. Set cupcakes aside to cool while you prepare frosting. FOR AVOCADO CREAM FROSTING: 1. Place sugar and cornstarch in blender (or food processor); cover. Blend until powdered. 2. Add avocados, lemon juice, extract, and cocoa powder; cover. Blend until smooth peaks form. 3. Evenly spread frosting on cool cupcakes.