Chocolate cupcakes that are bursting with nutrients!? I know it sounds weird, but the hidden beetroot adds an unmistakably deliciously earthy flavour, complimenting the cacao perfectly. Divinely sweet and satisfying, these cupcakes will be gracing your healthy afternoon tea party more than once! Skip the bottles of red food colouring and sneak some veggies in at the same time.
SERVES: 12 cupcakes
For the cupcakes
- 2 small beetroots (uncooked), finely grated
- 3 tablespoons raw cacao powder
- 2 1/2 tablespoons coconut butter
- 1/4 cup rice malt or coconut syrup
- 1 large free-range egg
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon gluten-free baking powder
- 1 cup almond meal
For the frosting
- 3 tablespoons plain greek yoghurt or warmed coconut butter
- 3 teaspoons raw cacao powder
- 1/2 teaspoon cinnamon
- 1 teaspoon rice malt / coconut syrup (to taste)
To garnish (optional)
- Goji berries
- Crushed peanuts
- Sugar-free rainbow sprinkles
- Pre-heat oven to 180ºC.
- Combine dry cupcake mixture in a large bowl, then add wet ingredients and stir well.
- Pour batter into 12 cupcake cases and bake for 35 to 40 minutes.
- Remove from oven and allow to cool.
- Meanwhile, mix the frosting ingredients together until smooth and check for sweetness.
- Frost the cooled cupcakes using the back of a teaspoon, garnish as desired and serve.
Make a delicious vanilla frosting by mixing plain greek yoghurt with 8-10 drops of liquid vanilla stevia.
If you can’t get your hands on the sugar-free drinking chocolate, try plain stevia instead (I like Natvia), mixed with additional cacao powder.