Beetroot and Strawberry Cupcakes with Coconut Cream Recipe
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!
