Ingredients
Cupcakes
- 50 g cacao nibs
- 120 g hazelnuts, (Soaked in warm water with salt for 4-6hrs or overnight)
- 300 g Raw beetroot, Peeled and roughly chopped
- 180 g rapadura or coconut sugar
- 240 g Spelt Wholemeal or white Flour
- 2 teaspoons baking powder
- 240 g Butter or coconut oil, (or a combination of both)
- 4 eggs
- 30 g Cacao
- 100 g sour cream
- 100 g Milk, (Cows or nut milk of choice)
- 1 teaspoon Himalayan or Celtic Sea Salt, Finely ground
- 2 teaspoons vanilla
Frosting
- 250 g cream cheese, at room temperature
- 180 g unsalted butter, at room temperature
- 20 g coconut oil
- 250 g raw sugar
- 1 teaspoon vanilla
- 20 grams Cacao, (Optional) If you want Chocolate Frosting
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill the Cacao nibs 10 Seconds / Speed 9. Set Aside
Drain the Hazelnuts, rinse off and mill for 10 Seconds / Speed 7. Set aside.
Blend Beetroot for 5 Seconds / Speed 7
Add the milled Hazelnuts and Chocolate back into the bowl along with all of the other ingredients
Blend 15 Seconds / Speed 5 with help with the Spatula.
Scrape down sides of bowl.
Blend for a further 15 Seconds / Speed 5
Spoon the mixture into Silicon Cupcake Holders about 3/4 full. You will need approximately 22-30 silicon molds. Fill them all up to empty the bowl. Proceed to fill the Varoma dish, bottom and top layer with the Cupcakes. You will fit approximately 14-18 cupcakes in one full round of steaming.
No need to wash your Thermomix Bowl. Add 600ml water. Place the Varoma on top with the lid on and set for 16minutes / Varoma Temperature / Speed 2.
Check that cupcakes are cooked through or almost (any slightly undercooked have a beautiful texture anyway). Carefully remove them all to cool and dry.
Proceed to add any remaining cupcakes into the emptied Varoma and reset this time for 10 minutes / Varoma Temperature / Speed 2 (as the water is already hot for steaming)
Place sugar into a clean, dry Thermomix and blend for 15 seconds / Speed 9
Add the remainding ingredients and blend together for 25 seconds / Speed 5
When the Cupcakes have cooled, apply a generous amount of frosting on top of each one. Top with a large chocolate or sprinkles of your choice if desired!
Cupcakes
Frosting
Tip
You may substitute Cacao Nibs for Dark Chocolate (choose ones preferably with no vegetable oil/fat)
Use organic ingredients wherever possible
If you're a chocaholic, add Cacao or Cocoa (30g) to the frosting. I prefer mine white for a contrast!
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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 flavour.
Thanks for the feedback! Glad you enjoyed. We make these all the time
Delishimo!! Thanks Nat!