Beetroot Cupcakes
From ‘I Quite Sugar for Life’ by Sarah Wilson
Courses
Dessert
Servings
Prep Time
12
10
minutes
Cook Time
40
minutes
Servings
Prep Time
12
10
minutes
Cook Time
40
minutes
Ingredients
2
large beetroots
scrubbed, washed and grated
2
eggs
1/2
tsp
vanilla powder
1
tsp
ground cinnamon
pinch
of sea salt
1 1/2
cups
ground almond
150g
1/3
cup
raw cacao powder
40g
4
tbsp
coconut oil or olive
4
tbsp
rice malt syrup
1
tsp
baking powder
Instructions
Preheat the oven to 160oC and line a cupcake tin with cases.
Blend all the ingredients in a blender to form a smooth batter, then pour into the cases.
Bake for 40 minutes, or until a skewer comes out clean.
Serve alone or topped with some Greek-style full fat organic plain yoghurt, cream cheese frosting or whipped coconut cream.