Bloody Surprise Cupcakes Recipe

Step 1: Prep the batter

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the coconut sugar, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing—it’s what keeps the cupcakes fluffy!

Step 2: Bake the cupcakes

1. Spoon the batter evenly into the liners, filling each about two-thirds full.
2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Let them cool completely before adding the filling and frosting.

Step 3: Make the “bloody” beetroot filling

1. While the cupcakes are baking, roast a beet at 400°F for about 45 minutes, then peel and puree it.
2. Mix the beet puree with maple syrup, lemon juice, and a pinch of salt. Set aside to cool.
3. Once the cupcakes are cooled, cut a small hole in the center of each cupcake and fill it with a teaspoon of the beetroot mixture.

Step 4: Prepare the frosting

1. Beat the cream cheese and butter together until smooth and fluffy.
2. Gradually add powdered sugar and vanilla extract, mixing until well combined.
3. Pipe or spread the frosting onto the filled cupcakes.