Red Velvet Cupcakes

These cup cakes are so soft and moist , have a very berry surprise in the middle and a creamy chocolate frosting. The whole family is going to fall in love with them and every day can be Valentines.

Ingredients:
Cup cake
185 grams Gluten free Self raising flour (1.5 cups)
90 grams almond flour (3/4 cup)
75 grams coconut sugar (1/2 cup)
90 grams coconut oil (1/2 cup)
1 teaspoon baking powder
2 tablespoons cocoa powder
1 tablespoon flax meal mixed with 3 tablespoon water
50 grams Agave syrup (3 tablespoons)
1 small apple grated finely
65 grams beetroot juice (1/4 cup)
130 grams coconut milk (1/2 cup)

Strawberry jam
100 grams strawberries
100 grams raspberries
50 grams agave syrup
30 grams chia seeds

Chocolate frosting
200 ml coconut cream( only fat part - no water)
2 tablespoons Cacao powder
4 tablespoon powdered coconut sugar

Directions:
Step 1. Firstly make the flax egg by mixing 1 tablespoon of flax meal with 3 tablespoons water . Leave for 10 minutes to set and become gel like.
Step 2. Peel and finely grate one small apple.
Step 3. Juice medium beetroot. If you do not have a juices you could always grate it very finely to make 1/4 cup.
Step 4. Place all the dry ingredients in a bowl and mix well to combine all the flours.
Step 5. Now add in all the wet ingredients and mix well. you will see it will become a beautiful bright pink colour.
Step 6. Preheat the oven on 180 degrees.
Step 7. Spoon the mixture into cupcake molds.
Step 8. Place in the oven and cook for about 20 - 22min until golden and cooked through. A tooth pick should come out clean when you poke the cupcake.
Step 9. Let the cup cakes cool, and in the mean time make the strawberry jam. Cut the berries into small pieces and then combine all ingredients and stir them.  Let it sit for about 10 minutes in order for the chia seeds to swell so the jam is not too runny.
Step 10. Then with a small spoon scoop a small part of the middle of the cupcakes so you can fill it with jam. Fill all the holes with jam.
Step 11. You can make a chocolate cream by whipping some coconut cream with cocoa powder and powdered coconut sugar. Whip until thick. 
Step 12. Spoon on top of muffins. You can also pipe it with a piping bag.
Step 13. Sprinkle with cocoa nibs or shredded coconut if desired.

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