Yield: 8 cupcakes
| coconut flour | 1/2 cup (52 g) |
| unsweetened cocoa | 2 tablespoons (11 g) |
| salt | 1/2 teaspoon |
| baking soda | 1/4 teaspoon |
| eggs | 4 |
| olive oil or other oil | 2 tablespoons (28 ml) |
| maple syrup or honey | 1/2 cup (170 g) |
| plain yogurt or cultured sour cream | 1 tablespoon (15 g) |
| vanilla extract | 1 teaspoon (5 ml) |
| lemon juice | 2 tablespoons (28 ml) |
| beet juice | 2 tablespoons (28 ml) |
Preheat your oven to 350°F (180°C, or gas mark 4). Line a cupcake pan with cupcake liners or use silicon cupcake liners. Even if you’re using parchment paper liners I suggest greasing the liners for this recipe to prevent the cupcakes from sticking.
Whisk the coconut flour, cocoa, salt, and baking soda together in a bowl. Whisk the eggs, oil, maple syrup, yogurt, vanilla, and lemon juice and then add the mixture to the dry ingredients and mix, using a handheld or stand mixer. Add the beet juice and mix again. Let the batter sit for a few minutes and mix once more.
Fill the cupcake liners three-quarters of the way with batter. Tap the pan gently to even out the batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost. Store, covered, at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a few months.
