A decadent combination of gluten free double chocolate cupcakes and whipped dairy free buttercream frosting.
*Soak cashews in water in an airtight container in the fridge for 24 hours to soften. Once ready to use, drain and rinse your cashews well.
**Using a cheese grater, grate 1-2 raw beets. Place beet pulp in a paper towel and squeeze out the juice into a bowl. Add straight into your buttercream recipe or refrigerate for later use.
***If you're not eating these cupcakes right away make then you can refrigerate them for 3-4 days.