Red Velvet Cupcakes with Beetroot

by Kate Mate (follow)
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These cakes are delicious, and if you have read any of my recipes before, you will know I love anything that hides goodness in it, such as my brownies with avocado or my chocolate avocado mousse.

Red velvet cupcakes with almond cream
Red Velvet Cupcakes with almond cream and shaved white chocolate

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 12 cupcakes

2 large beetroot raw and grated
2 eggs
1 teaspoon vanilla extract
1 teaspoon of cinnamon
Pinch of Himalayan salt
1 1/2 cups of organic flour
4 tbs raw cacao
3 tbs coconut oil
1/4 cup of maple syrup

Preheat oven to 180 degrees celsius.
Blend all ingredients in a blender or with a stick blender until it becomes a smooth batter.
Line a muffin tin with 12 cupcake cases and divide mixture between them.
Bake for 25 minutes.
When cool top with my sweet almond cream
Grate some organic dark chocolate or white chocolate over the top and enjoy.

For a more traditional red velvet cake you can use a cream cheese frosting if you eat dairy.

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