Preparation time
5min
Total time
50min
Portion
10
portion(s)
Level
easy
- TM 31
published: 2015/02/18
changed: 2015/02/18
Ingredients
Chocolate & Beetroot Red Velvet Cupcakes
- 150g raw almonds
- 260g Beetroots, rouchly choped
- 60 g dates, pitted, or raw honey or maple syrup
- 2 eggs
- 1 tsp ground cinnamon
- pinch sea salt
- 40 g raw cacao powder
- 1 tsp Gluten Free Baking Powder, or 1/4 ts bi carb soda
- 40 g macadamia oil or avocado, or coconut oils
- 1 tsp Vanilla Bean Paste
- 75 g frozen raspberries or blueberries, Optional
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 160 degrees for fan forced or 180 degrees with no fan.
- Add raw almonds to TM bowl and mill on Speed 9 for 5 seconds.
- Add raw beetroot to TM bowl and chop on Speed 5 for 10 seconds.
- Add all remaining ingredients except berries. Mix on Speed 5 for 5 seconds, scrape down & repeat for another 5 secs.
- Add berries if using and mix on
"Counter-clockwise operation" Reverse, Speed 3 for 5 seconds. - Spoon into muffin patty cases.
- Bake in oven for 45 minutes.
Chocolate & Beetroot Red velvet cupcakes
Tip
Very filling - I have adapted this recipe from Terssa Cutter check out her ideas for healthy frostings.
//www.thehealthychef.com/2012/08/red-velvet-cupcakes/
Thermomix Model
-
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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