Chocolate & Beetroot Red Velvet Cupcakes

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Chocolate & Beetroot Red Velvet Cupcakes

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Ingredients

10 portion(s)

Chocolate & Beetroot Red Velvet Cupcakes

150g raw almonds
260g Beetroots, rouchly choped
60 g dates, pitted, or raw honey or maple syrup
2 eggs
1 tsp ground cinnamon
pinch sea salt
40 g raw cacao powder
1 tsp Gluten Free Baking Powder, or 1/4 ts bi carb soda
40 g macadamia oil or avocado, or coconut oils
1 tsp Vanilla Bean Paste
75 g frozen raspberries or blueberries, Optional

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6

50min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking Easy Natural Dessert Gluten free

Recipe's preparation

Chocolate & Beetroot Red velvet cupcakes

Preheat oven to 160 degrees for fan forced or 180 degrees with no fan.
Add raw almonds to TM bowl and mill on Speed 9 for 5 seconds.
Add raw beetroot to TM bowl and chop on Speed 5 for 10 seconds.
Add all remaining ingredients except berries. Mix on Speed 5 for 5 seconds, scrape down & repeat for another 5 secs.
Add berries if using and mix on "Counter-clockwise operation" Reverse, Speed 3 for 5 seconds.
Spoon into muffin patty cases.
Bake in oven for 45 minutes.

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Tip

Very filling - I have adapted this recipe from Terssa Cutter check out her ideas for healthy frostings.

//www.thehealthychef.com/2012/08/red-velvet-cupcakes/

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.