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Paleo Red Velvet Cupcakes



24 portion(s)

Cupcake batter

  • 200 g almond meal
  • 250 g Beetroots, 2-3 beetroots
  • 3 eggs
  • 30 g raw cacao powder
  • 1/2 tsp Gluten Free Baking Powder
  • 80 g olive oil
  • 80 g maple syrup or honey
  • 1 tsp Vanilla Bean Paste
  • 80 g Saltanas, Optional
  • 40 g Walnuts or Pistachios, Handful

Recipe's preparation

  1. Preheat oven to 180 degrees.
    Line a 12 hole muffin tray with liners.
    Add roughly chopped raw beetroot to TM bowl and chop on Speed 5 for 10 seconds.
    Add all remaining ingredients except saltanas and walnuts. Mix on Speed 5 for 10 seconds.
    Add saltanas and walnuts if using and mix on Counter-clockwise operation Reverse, Speed 5 for 5 seconds.
    Spoon into muffin tray.
    Bake for 40-45 minutes.

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The mixture will be of different consistency each time you make this depending on the amount of beetroot that goes into the mix.  Rather than weighing the beetroot I just use either 2 or 3 whole beetroots.  If there is more like about 300+ grams, then the mixture will be a lot runnier.  They still bake well.

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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