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Beetroot Cupcakes (dairy free)


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Ingredients

24 portion(s)

Cupcakes

  • 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
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Recipe's preparation

    Cupcakes
  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.

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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments

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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 & Instagram)

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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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