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Beetroot Cupcakes (dairy free)



24 portion(s)


  • 190 g castor sugar, pre-milled from raw
  • 290 g Cooked Beetroot
  • 65 g coconut oil
  • 2 eggs
  • 290 g plain flour
  • 1 tablespoon baking powder
  • maple syrup to taste

Recipe's preparation

  1. preheat oven to 175 degrees fanforced.

    pre-weigh or mill sugar if necessary 10 sec / speed 9. set aside.

    add beetroot to bowl and puree 10 sec / speed 9. scrape down and

    puree 20 sec / speed 9 until a chunky puree, repeat if necessary.

  2. add oil and eggs and mix 30 sec / speed 6-7

  3. turn to speed 4 and gradually add sugar, flour (2 MC's)  and

    baking powder through MC hole - taking around 1 minute. 

  4. add maple syrup to taste and mix 10 sec / speed 4 to combine.

  5. add approx 1 dessert spoon per patty case (makes 24 cupcakes)

    and bake approx 20 min until cooked through.



I made these to use up my boiled beetroots after making food colouring. They are a bit like a carrot cake and could be tweaked to include tinned pinapple, spice or alternate sweetners.

They go well with a cream cheese frosting - mix 50g butter, 100g cream cheese & 1 teaspoon natural food colouring 10 sec / speed 4. scrape & repeat. Add 150g icing sugar & mix speed 5 until smooth.  

I've had mixed reviews on these so if youre game I'll let you decide.. I just love the colour and think they are perfect for a kids party if you are trying to avoid additives. tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Has anybody frozen them with success?

    Submitted by clairebelle on 22. September 2017 - 17:26.

    Has anybody frozen them with success?

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  • Kids loved them! made these

    Submitted by Sz78 on 19. May 2014 - 12:36.

    Kids loved them!

    made these on the weekend (natural food colouring first, then cupcakes) and fed them to my VERY fussy almost 3 year old who gobbled up three in one sitting! Her friends enjoyed them too, took 24 to a friends lunch and cam back with less than half.  Made almost 30 mini cupcakes and four normal size tmrc_emoticons.) 

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  • I have been looking for a

    Submitted by Kirrilly on 21. September 2013 - 13:52.

    I have been looking for a safe alternative to colourings in red velvet cupcakes. I just happen to have spare beetroot so I'm going to make these instead! Thanks!

    Find me at Kirls Thermo Updates (Facebook)

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  • If you do not have pre cooked

    Submitted by Thermokate on 30. August 2013 - 11:15.

    If you do not have pre cooked beetroot you can chop the beetroot (couple sec speed 6-7) then add the oil & cook 3 min / 50 deg / sp 1 . Then purée, cool bowl in fridge until it gets down to 37 deg & then add all other ingredients & mix.

    today I had only 100g beetroot so I made up the rest with tinned pineapple & baked pumpkin - chop, cook & purée with the beetroot as above.

    you can substitute 100g brown sugar.

    add tablespoon pure vanilla extract for sweetening & 1 tablespoon cinnamon.

    you can also use plain or spelt SR Flour. 

    To see the yummy things I like Thermomixing check out my Thermokate facebook page Smile

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