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Valentine’s cupcakes with blushing beet icing Recipe

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Ingredients

  • 3 cups raw zucchini, shredded
  • 2 cups kamut flour
  • 1 cup brown rice flour (if you don’t want to use rice flour, substitute with kamut flour – so you use 3 cups of kamut flour in total)
  • 1 cup almond milk or coconut milk beverage
  • 1 cup coconut oil
  • 1/4 cup cocoa
  • 4 tsp ground flax in 1/2 cup of warm water (let sit for about 10 minutes till it thickens a bit)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • sift the flours, baking soda, cinnamon, salt and cocoa into a bowl (this mixture is your dry ingredients)
  • cream together the coconut sugar and coconut oil with a whisk until it becomes somewhat fluffy
  • 2 cups icing sugar (I use a brand that has no cornstarch)
  • 1/4 cup coconut oil
  • 6 tbsp coconut milk (you can add more or less to get a consistency that you like)
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