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
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.