These Chocolate & Beetroot Cupcakes are moist, fudgy and are topped with a healthy chocolate nutty icing. They are the ultimate way to sneak in extra veggies that you can’t even taste.
Beetroot is a common root vegetable but a superfood, it’s packed with health-promoting antioxidants and nutrients such as vitamin C, beta-carotene, betaine, folate, magnesium, copper, phosphorus, potassium and iron.
Serves: 12 | Prep Time: 00:20 | Cooking Time: 00:35
- 2 cups almond meal/flour, (from blanched almonds)
- 1/4 cup coconut flour
- 1/2 cup cacao raw powder
- 3/4 tsp baking soda (bicarb)
- A generous pinch of fine sea salt
- 3 lge egg(s)
- 1/3 cup mild flavour olive oil
- 1/3 cup honey (unprocessed), or maple syrup
- 1 Tbsp vanilla extract (organic)
- 250g grated beetroot, (approx. 2 med size beets)
- 1/2 cup smooth cashew butter/spread
- 100g 70% dark chocolate, broken into pieces
- 2 Tbsp coconut oil
- 2 Tbsp honey (unprocessed), or maple syrup
- 2 tsp vanilla extract (organic)
- Pinch of fine sea salt
Preheat oven to 170c (fan-forced). Place liners into a large muffin tin or grease well with olive oil (I used cafe muffin liners).
Add the almond meal, coconut flour, cacao powder, baking soda and salt to a food processor. Process for 15 seconds to create a finer texture.
Add the eggs, olive oil, honey and vanilla, process to combine well into the dry ingredients.
Transfer the grated beetroot to the food processor and process for approximately 8 seconds to distribute evenly within the chocolate batter.
Spoon the cupcake mixture evenly between the muffin cups and smooth the surface (I made 12 medium-large cupcakes).
Bake for 35 minutes, the top should spring back when touched (don’t overcook). Let sit in the tin for 10 minutes before removing to a cooling rack to completely cool before icing.
To Make the Icing: Place some water in the bottom of a small saucepan and bring to a simmer then place a heatproof bowl on top. Add all the icing ingredients to the bowl and stir continually until everything is melted and well combined (it will have a thick consistency). Turn off the heat and leave the bowl sitting on the saucepan until ready to ice the cupcakes so the icing stays spreadable. Generously ice the cooled cupcakes and serve.
Store any leftovers in a sealed container in the fridge, allow them to come to room temperature before serving. The cupcakes can also be frozen for up to 3 months, add the icing once defrosted.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied Susan Joy