BEETROOT CUPCAKES

These beetroot cupcake cross muffins could also be described as the healthy version of red velvet cupcakes. I’ve witnessed several friends attempting to eat a cake that contained beetroot and being unable to get over the fact that they are eating a vegetable for dessert. To that I simply say, try eating it again. This beautiful Teresa Cutter gluten-free dairy-free cupcake recipe is filled with natural sweeteners like cacao powder, almonds, cinnamon, honey and of course beetroot. It has quickly become one of my favourite treats to bake and my fiancée cannot get enough of them (which is saying something as I have extreme trouble getting him to eat anything that does not contain meat). If you cannot get past the fact that these cupcakes do not have a topping or frosting, scoop some natural yoghurt or warm berries on top. 

INGREDIENTS

• 260g (2 medium) unpeeled beetroot, washed & grated raw
• 1 teaspoon vanilla extract or paste (paste is far better!)
• 2 eggs, preferably free-range, beaten
• 150g (1 1/2 cups) ground almonds / almond meal
• 1 teaspoon ground cinnamon
• 1/5 - 1/4 cup raw cacao powder
• 2 heaped tablespoons honey 
• 3 tablespoons coconut oil
• pinch of sea salt 
• 1/2 teaspoon bicarb soda or 1 1/2 teaspoons gluten-free baking powder 

COOKING 

1. Preheat a fan-forced oven to 160 degrees celsius. Lightly grease a 10 capacity muffin/cupcake tin with coconut oil. 

2. Combine the grated beetroot, vanilla, eggs, almond meal, cinnamon, cacao, honey, coconut oil, salt and bicarb or baking soda into a large bowl and stir/mix until all ingredients are combined. Spoon the mixture into the 10 prepared cupcake tins, make sure each tin has the same amount of mixture. Bake for 35-40 minutes or until cooked through (that is, you can insert a skewer or knife into the centre of any cupcake and it will come out clean). Remove from the oven and leave to cool. Serve topped with natural yoghurt, mixed berries or by itself (my favourite way to eat them). 

Makes / 10 

Total Preparation time / 15 minutes 

Total Cooking time / 35-40 minutes (plus cooling time)

x Emily