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Chocolate & Beetroot Cupcakes
So I’m at it again, adding vegetables to dessert!These cupcakes are moist (I hate this word by the way), dense and delicious, and will win over any chocoholic.I used pre-cooked, vacuum packed beetroot that I found in the fruit and veg department of the supermarket. Super convenient!This mixture works for a whole cake as well, just increase the baking time.
- 2 cups almond flour
- 1/2 cup cacao powder
- 250 grams cooked/peeled beetroot
- 1/2 cup honey
- 3 eggs
- 1/2 cup coconut oil, melted
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For the frosting…
- 1/2 cup cashew butter
- 2 table spoons maple syrup
- 2 tablespoons cacao powder
- 3 tablespoons warm water
Preheat oven to 175 degrees Celsius.
Line a 12 hole muffin tin with cupcake paper cases.
Whizz your beetroot in your food processor to break it down (if using the pre-cooked variety, drain off juice first).
Add all other ingredients and whizz together until well combined and you have a smooth, fluffy cake batter.
Spoon evenly into paper cases and bake for 35 minutes.
Mix the cashew butter, syrup and cacao together in a bowl. Add the water a tablespoon at a time until you get a nice consistency.
Spread on the cupcakes when they are cooled.
