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Chocolate & Beetroot Red Velvet Cupcakes



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

Recipe's preparation

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

Accessories you need



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


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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