Vegan Beetroot Chocolate Mini Cupcakes

  • Vegan Beetroot Chocolate Mini Cupcakes
  • Vegan Beetroot Chocolate Mini Cupcakes
  • Vegan Beetroot Chocolate Mini Cupcakes
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 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

Method

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 :-)

    Reply

    by Angela H. on 19/03/2014, 17:03
    Angela H.