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.
Chocolate & Beetroot Cupcakes
Method
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.
Ingredients
- 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