Rated 5 out of 5 based on 1 votes
- 125 g baby beetroots, cooked and peeled
- 1/2 cup pure maple syrup
- 1 tspn vanilla extract
- 1 1/2 cup plain flour
- 1/2 cup dutch cocoa powder
- 3 tspn baking powder
- 1/2 tspn bi carb soda
- 1/2 tspn sea salt
- 1/2 tspn cinnamon
- 1/2 cup coconut oil
- 1/3 cup organic coconut milk
- 200 g dairy free chocolate buttons
Place beetroot, maple syrup and vanilla in blender or food processor and process until very smooth.
In a mixing bowl combine flour, cocoa, baking powder, bi-carb soda, salt and cinnamon. Make a well in the centre for the liquid.
Pour in the beetroot mix and coconut milk and stir to combine. Add the coconut oil and chocolate buttons (leave a handful aside) and stir well.
Line a muffin tray with cupcake pattys and fill each one 3/4 of the way full with batter.
With the remaining chocolate buttons, place one on the top of each cupcake.
Bake at 175°C for 10-12 minutes. The top should be firm to light touch. Allow to cool for 15 minutes.
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That sounds very interesting! I never used beetroots for baking … I need to try this