Beetroot Cupcake
Author: Elizabeth Peyton-Jones
Cuisine: Pudding
Cook time:
Total time:
This is a perfect treat for valentines day!
Ingredients
Makes 12 cupcakes
- 2 large beetroot, washed and grated raw
- 2 eggs
- ½ teaspoon vanilla powder
- 1 teaspoon cinnamon
- 1½ cup almond meal
- 4 tablespoons raw cacao powder
- 3 tablespoons coconut oil
- ¼ cup date syrup
- 1 teaspoon baking powder
Instructions
- Preheat oven to 170 C and line a cupcake tin with 12 cupcake cases.
- Blend all ingredients to a smooth batter, then divide between the 12 cases.
- Whip coconut milk and put in the freezer for 20 minutes.
- Once buns have cooled add the frozen coconut cream and top with lemon rind.
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