Red Velvet Butterfly Cupcakes

• 1/2 cup coconut flour
• 3/4 cup almond flour
• 4 tablespoons cacao
• salt, pinch
• 4 eggs, separated
• 1/4 cup coconut sugar
• 1/2 cup olive oil
• 1/4 cup honey
• 1 teaspoon vanilla essence
• 1 teaspoon apple cider vinegar
• 1 tablespoon beet juice (grate beet and strain through tea towel)
• 1 cup cashews
• 2/3 cup water
• 2 teaspoons honey

1. Preheat oven to 350F.rnCombine dry ingredients - flours, cacao, baking soda and salt.
2. Combine egg yolks, olive oil, honey, coconut milk, vanilla essence, apple cider vinegar and beet juice
3. whisk egg whites to soft peaks in third bowl. add 1.4 cup coconut sugar
4. mix dry and wet ingredients, fold in whites and sugar.
5. Bake 25min. Cool before icing
6. To make icing process cashews, water, vanilla, honey and beet juice until smooth.

coconut flour, almond flour, cacao, salt, eggs, coconut sugar, olive oil, honey, vanilla essence, apple cider vinegar, beet juice, cashews, water, honey

Taken from food52.com/recipes/30439-red-velvet-butterfly-cupcakes (may not work)