Ingredients
Cupcake batter
- 200 g almond meal
- 250 g Beetroots, 2-3 beetroots
- 3 eggs
- 30 g raw cacao powder
- 1/2 tsp Gluten Free Baking Powder
- 80 g olive oil
- 80 g maple syrup or honey
- 1 tsp Vanilla Bean Paste
- 80 g Saltanas, Optional
- 40 g Walnuts or Pistachios, Handful
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees.
Line a 12 hole muffin tray with liners.
Add roughly chopped raw beetroot to TM bowl and chop on Speed 5 for 10 seconds.
Add all remaining ingredients except saltanas and walnuts. Mix on Speed 5 for 10 seconds.
Add saltanas and walnuts if using and mix on
"Counter-clockwise operation" Reverse, Speed 5 for 5 seconds.
Spoon into muffin tray.
Bake for 40-45 minutes.
Cupcakes
Tip
The mixture will be of different consistency each time you make this depending on the amount of beetroot that goes into the mix. Rather than weighing the beetroot I just use either 2 or 3 whole beetroots. If there is more like about 300+ grams, then the mixture will be a lot runnier. They still bake well.
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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