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Chocolate beetroot cupcakes gluten free dairy free nut free refined sugar free


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Ingredients

60 portion(s)

Cupcake Ingredients

  • 100 grams coconut oil
  • 100 grams Raw beetroot, peeled, quartered
  • 2 eggs
  • 100 grams Pure Maple Syrup
  • 150 grams Self Raising Gluten Free Flour
  • 60 grams Milk of your choice
  • 2 teaspoons cinnamon
  • 50 grams raw cacao powder

Icing Ingredients

  • 200 grams dessicated coconut
  • 100 grams Pure Maple Syrup
  • 30 grams raw cacao powder
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Recipe's preparation

    Cupcakes
  1. Preheat oven to 180 degrees.  Place 60 mini (very mini) cupcake cases onto a baking tray.  Set aside.

     

    Place coconut oil into TM bowl, and melt at 50 degrees, 1 minute/speed 3.  Set aside.

     

    No need to wash bowl.  Place beetroot into TM bowl and chop for 5 seconds/speed 5.  Scrape down sides of bowl and repeat until beetroot is very fine.

     

    Add eggs, milk, maple syrup and coconut oil to TM bowl and mix with beetroot for 10 secs/sp 5.

     

    Add flour, cinnamon and cacao and mix 10 seconds/speed 4. Scrape down sides of bowl and repeat.

     

    Place 1 tsp mixture into each mini cupcake case.

     

    Bake in oven for 10 minutes, or until bounces back in centre (could be quicker in some ovens).

     

  2. Icing
  3. Place dessicated coconut in TM bowl and mix at 37 degrees, 4 minutes/speed 9.  Stop as needed to scrape down sides of bowl.  This will make it into coconut butter.

     

    Add maple syrup and cacao and mix for 1 minute/speed 9.  Stop as needed to scrape down sides of bowl.

     

    Top cooled cupcakes with icing, and decorate as desired. Pictured, I have used 'Hoppers' brand preservative free sprinkles on top of some.

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Accessories you need

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Tip

These are perfect for birthday parties or a celebration!


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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Comments

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  • Delicious and moist - thank

    Submitted by Havago on 9. April 2016 - 11:32.

    Delicious and moist - thank you! I didn't make the icing. I keep them in the freezer and take one for my dairy allergic toddler to birthdays etc so she doesn't miss out. A lifesaver!

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  • Oh what a shame it did not

    Submitted by Lyndathermomix on 19. November 2014 - 23:38.

    Oh what a shame it did not work out for you ronellem. I made these for my sons birthday to take to school, and they worked out perfectly and everyone raved about them! Perhaps the trick that made it succeed for me is in using the really really 'mini' paper cupcake holders. Literally bite size. I would recommend making this recipe on the day, as the gf flour means the cupcakes won't keep well overnight. Not sure why your dessicated coconut did not turn into coconut butter - I've done this many times with success.

    Lynda Griffin

    Thermomix Consultant

    lyndathermomix@gmail.com

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  • Unfortunately this is the

    Submitted by ronellem on 22. August 2014 - 20:20.

    Unfortunately this is the first time I have to give negative feedback .

    I was not successful with this recipe. The texture was brittle and hard the next day and the icing did not work out at all. The coconut for the icing did not become butter and my icing mix did not spread. It stayed crumbly, although it tasted very nice. All in all a disaster with my guests. 

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