[vc_row equal_height=”yes”][vc_column width=”1/2″][vc_single_image image=”3375″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1673556772080{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]A moist gluten free chocolate cupcake made with beetroot and apple for natural sweetness and the cinnamon further helps to balance blood sugar. The pretty pink cashew cream frosting is coloured with natural beetroot juice and make this a fabulous treat for Valentine’s Day..[/vc_column_text][vc_message css=”.vc_custom_1673556831155{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-bottom: 0px !important;}”]MAKES: 12
NOTES: If using shop bought cooked beetroot unsure it is unflavoured/ unpickled. If you cook your own you may need to add a little water to get a smooth puree. Puree more than you need so you have enough for the frosting. If there is beetroot juice in the packet keep this and use in the frosting.
Because of the high water content in these muffins from the beetroot and apple they should be kept in the fridge and are best consumed within a couple of days. They can be frozen if desired.
ALLERGENS: Nuts (cashews).[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
Dry
- 150g gluten free flour mix
- 25g cacao powder
- ¾ tsp fine sea salt or Himalayan pink salt
- 1tsp bicarbonate of soda
- 1tsp ground cinnamon
- ½tsp nutmeg
- 75g coconut palm sugar
- 50g dark chocolate chips
- 1 large apple grated (approx. 90g)
Wet
- 200g cooked beetroot blended to a puree – see notes
- 150ml of light olive oil or avocado oil
- 1tbsp lemon juice
- 1tsp vanilla essence
- zest of ½ lemon
- 2 eggs
Cashew frosting
- 200g cashew nuts soaked see notes
- 50g coconut oil melted and cooled
- 3tbsp beetroot juice or puree see notes
- 1½ tbsp maple syrup
- 1tbsp lemon juice
- 1tsp vanilla essence
- Pinch salt
Garnish
- Cacao nib or grated dark chocolate
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Method
- Heat oven to 180°C and prepare muffin with cases or if using silicon or stone lightly grease.
- Place all the dry ingredients in a bowl and mix together until combined and then add the grated apple and mix until it is well coated and separated.
- Blend together wet ingredients in a medium nutirbullet cup.
- Fold the wet ingredients into the dry ingredients until combined.
- Fill muffin tins with the mixture to about ¾ full and bake for 15-20 minutes until a toothpick comes out clean.
- Allow to cool a little in the tin before removing to cooling rack.
- Meanwhile make the cashew frosting by blending all ingredients in a small nutribullet cup until smooth. You may need to scrape and shake a few times or add a little water or more melted coconut oil to get it moving. It needs to be smooth but remain thick to be able to pipe.
- When cakes are cooled pipe or spread the frosting on top and sprinkle with cacao nibs or grated dark chocolate.
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