Beetroot and Strawberry Cupcakes with Coconut Cream Recipe
Why ruin cupcakes with beetroot? Trust us, it’s delicious and super healthy!
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 190g raw beetroot (around 2 medium beets), grated
- 1 large apple, peeled & grated
- 2 eggs
- 1 tsp vanilla bean paste or essence
- Pinch sea salt
- 1½ cups almond meal
- ¼ cup raw cacao powder
- 3 tbsp coconut oil
- ¼ cup raw honey
- ¼ tsp baking soda
- ½ cup diced strawberries
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- Topping
- 400g can full-fat coconut cream
- 1 tbsp maple syrup or raw honey
- 1 tsp vanilla bean paste or essence
Method
- Place can of coconut cream in fridge overnight, or for a few hours. Gently remove can and open without shaking. Remove top cream layer and put in a medium bowl. Leave coconut cream in freezer until ready to whip it.
- Preheat oven to 180ºC. Place cupcake cases in cupcake tray.
- Using food processor, blend beetroot, apple, eggs, vanilla, salt, almond meal, cacao, coconut oil, honey and baking soda. Stir through strawberries by hand.
- Pour mixture into cupcake cases and cook for 45 mins, until skewer comes out clean from middle.
- Allow cakes to cool completely before adding topping.
- Take coconut cream from freezer and add maple syrup and vanilla, then whip with electric blender until fluffy.
- Top each cupcake with coconut topping and sprinkle with desired toppings like fresh fruit, crushed nuts, carob or chocolate pieces, dried flowers (rose petals or lavender), toasted coconut or freeze-dried crushed raspberries.
- Keep cakes in fridge until ready to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
