Ingredients
Batter
- 270 grams Beetroot, Peeled and cut into eighths
- 140 grams carrot, Roughly chopped
- 150 grams coconut oil
- 150 grams Self Raising Flour
- 100 grams brown sugar
- 1 teaspoon mixed spice
- 2 eggs
- 80 grams sultanas
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 deg c
put beetroot and carrot into tm bowl and chop 5 secs/sp 6
set aside
Melt coconut oil 3 min/60deg/sp1 (or until melted)
Add flour, sugar and spice. Combine 5secs/sp4
Add eggs combine 3 secs/sp4
Add grated beetroot and carrot and sultanas combine 5 secs/
"Counter-clockwise operation" /sp4 or until just combinedspoon mixture into 12 muffin size cases
Bake 20-30 mins until cooked when tested with a skewer
Tip
The cupcakes need about 1 medium peeled beetroot and 2 small carrots
Cupcakes can be served with an orange cream cheese frosting if desired NB - they will not be dairy free if this is added
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Nice moist cakes with the earthy flavour of beetroot and very easy to make. Very pretty layering from the combination of beetroot and carrot. Amazing how quickly the beetroot and carrot are grated. I'll proably reverse the proportions and have more carrot than beetroot next time. Thank you for the recipe.
Thanks so much for the feedback
We just pulled some beetroot and carrots from the veggie garden. Made this recipe. Very moist cupcakes. We made an orange cream cheese frosting as well. A very tasty and healthy (I hope) recipe. Thanks
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