Red Velvet Choc-Beet Cupcakes

 

 

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I’m so excited to share with you this recipe today!

You know I love to mix vegies into my recipes, particularly my desserts for some reason (check out my Sweet Potato Brownies and Zucchini Bread) – so of course it was only natural that I would do a recreation of the traditional red velvet cupcakes, but a much healthier version with the addition of beetroot. And as always there’s no gluten, dairy or refined sugar in these babies!

The beetroot combined with the cacao makes for one deliciously rich and moist cupcake! The best part is that both beetroot and cacao are natural antioxidants, helping clear out any toxins from the body and are also anti-inflammatory (which is great for my Crohn’s and Colitis friends!). See my post here for the wonderful benefits of cacao. Chocolate is known to be a natural stimulant and help boost the serotonin levels in the brain (i.e. instant mood elevator) – so these cupcakes are great when you’re feeling that 3pm slump coming on!

These cupcakes host some other wonderful superfood ingredients like coconut oil and cinnamon making for one satisfyingly healthy treat! You can enhance the sweetness of the cupcakes with some rice malt syrup or coconut sugar… or you can even mix through some raisins or prunes for a sweeter flavour.

For an even richer chocolate sensation, you can add some chopped dark chocolate through the mixture. I mixed some Loving Earth raw dark chocolate through half the batch and they turned out amazing!!!

 

INGREDIENTS
(makes 12)

3 beetroots, medium sized, cooked*
2 eggs
3 Tbsp coconut oil
½ cup rice malt syrup
½ cup cacao powder
2 cups almond meal
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
Pinch of sea salt

Preheat oven to 160 degrees Celsius and line 12 whole muffin tin with muffin cases or baking paper.
Pulse beetroot in food processor until well grated.
Add eggs, coconut oil, rice malt syrup, vanilla, cinnamon, baking powder and sea salt.
Mix until well combined.
Add almond meal, cacao powder and mix again until all combined.
Optional – add chocolate chunks through mixture, if using. 5 squares chopped should be sufficient.
Scoop mixture into 12 pre-lined muffin tins.
Bake for approx. 45 mins, or until a skewer inserted comes out clean.
Cool in tins before serving.
Serve with coconut yoghurt (the COYO brand is a favourite of mine) or cashew cream (simply blend 1 cup cashews with a dash of coconut milk and vanilla)!

*How to cook beetroot: you can roast them in an oven by wrapping each beetroot in foil, with skin on, at 200 degrees Celsius for about ½ hour. Alternatively, you can steam or boil them for a similar time (checking them as you go). Let them cool down before you remove the skin.

 

Processed with Moldiv