Step 1

Pre-heat oven to 350 degrees F.

Step 2

In a medium sized bowl, mix together the gluten free flour, cocoa powder, baking soda, baking powder and salt.

Step 3

Add the yogurt and roasted beets to a food processor, or blender, and blend until smooth.

Step 4

In a large bowl, cream together the coconut sugar and coconut oil.  Next, add in the applesauce, flax egg, vanilla extract, beet and yogurt mixture and milk.  Beat again until combined.

Step 5

Add half of the dry ingredient mixture to the wet ingredients and mix.  Then add the remaining dry ingredients and mix again until everything is combined.  Stir in the chopped raspberries.

Step 6

Line a muffin tin with liners (silicone or paper) and scoop about 1/4 cup of the cupcake mixture into each one.  Bake muffins until a toothpick inserted in the center comes out clean, 22-25 minutes.

Step 7

Let cupcakes cool in the muffin tin for about 15 minutes before removing them.  They might seem like they’re a little soft inside, but they will firm up if you let them sit for a while.

Step 8

Make the coconut whipped cream: open the can of coconut cream and pour out the liquid.  Add the coconut cream to a medium sized bowl, along with the coconut sugar, vanilla and beet juice and beat until combined and fluffy.

Step 9

Only frost the cupcakes once they have cooled.  Spread a small spoonful of whipped cream on top of each cupcakes and top with chocolate shavings and a fresh raspberry, if desired.  Whipped cream will harden up in the refrigerator.