Red Velvet Superfood Cupcakes with Chocolate Frosting

1 1/2 cup wholemeal flour
1 cup beetroot or cranberry juice
1 flax egg - (1tbsp ground flax simmered in 4 tbsp water for 10 mins, then left to cool)
2 tsp baking powder
1 tbsp power super foods Açai Powder
2 tbsp power superfoods Superblast Powder
5 tbsp Cacao Powder
1 can full fat coconut cream
3 tbsp stevia extract or Coconut Sugar
3 tbsp maple syrup 4 tbsp coconut oil

(OPTIONAL)
For the chocolate pieces on top, melt 2 tbsp coconut oil in a pan and mix with 2 tbsp cacao powder.
Pour mixture onto a plate lined with baking paper and set in the freezer.

Preheat oven on high,
Meanwhile, combine the flour, juice, flax egg, baking powder, acai and superblast, 1 tbsp cacao, 3 tbsp stevia and 2 tbsp coconut oil
in a bowl. Scoop out into a muffin tray 2 tbsp per cupcake. Bake on medium heat for around 20 minutes (depending on your oven) until
risen and slightly darkened on top.

For the frosting, whisk together with a fork the coconut cream, maple syrup and the 2 tbsp of remaining cacao powder. Set in the fridge.

When the muffins have cooked, let them cool, pop them out of the tray and let the bottoms cool further. Lather on frosting with a knife
and break up the dark bitter chocolate from the freezer, topping the cupcakes with a couple pieces. Serve fresh.

Muna Fletcher @healthyhashtags