Ingredients
Cupcake Ingredients
- 100 grams Beetroot, peeled and quartered
- 2 eggs
- 60 grams Milk of your choice
- 100 grams Maple Syrup, pure
- 100 grams coconut oil, melted
- 150 grams Gluten free self raising flour, choose a quality organic brand (red mill is good)
- 2 teaspoons cinnamon
- 50 grams cacao powder, raw organic
Icing Ingredients
- 200 grams dessicated coconut, preferably organic
- 100 grams Maple Syrup, pure
- 30 grams cacao powder, raw organic
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180 degrees. Place 60 mini muffin paper cases or 24 average size cupcake cases onto a baking tray, and set aside.
2. Place coconut oil into TM bowl and melt at 50 degrees for 30 secs/sp 3
3. Add beetroot to TM bowl and chop for 5 secs/sp 7. Scrape down sides and repeat.
4. Add eggs, milk and maple syrup to TM bowl and mix with beetroot for 10 secs/sp 5
5. Scrape down sides. Add flour, cinnamon and cacao and mix 5 secs/sp 4. Scrape down sides and repeat until smooth consistency achieved.
6. Using a teaspoon, spoon 1tsp mixture into each mini cupcake case (or more for larger cupcake cases). Bake for 10 minutes.
Note - Batter will be fairly thick as the gluten free flour absorbs moisture
Chocolate & Beetroot Cupcakes
Tip
These are perfect for birthday parties and school lunchbox treats.
Note: the 60 portions are based on a 'mini' cupcake size (the smallest cupcake cases you can find!)
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.
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