Ingredients
Cupcakes
- 190 g castor sugar, pre-milled from raw
- 290 g Cooked Beetroot
- 65 g coconut oil
- 2 eggs
- 290 g plain flour
- 1 tablespoon baking powder
- maple syrup to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
preheat oven to 175 degrees fanforced.
pre-weigh or mill sugar if necessary 10 sec / speed 9. set aside.
add beetroot to bowl and puree 10 sec / speed 9. scrape down and
puree 20 sec / speed 9 until a chunky puree, repeat if necessary.
add oil and eggs and mix 30 sec / speed 6-7
turn to speed 4 and gradually add sugar, flour (2 MC's) and
baking powder through MC hole - taking around 1 minute.
add maple syrup to taste and mix 10 sec / speed 4 to combine.
add approx 1 dessert spoon per patty case (makes 24 cupcakes)
and bake approx 20 min until cooked through.
Cupcakes
Tip
I made these to use up my boiled beetroots after making food colouring. They are a bit like a carrot cake and could be tweaked to include tinned pinapple, spice or alternate sweetners.
They go well with a cream cheese frosting - mix 50g butter, 100g cream cheese & 1 teaspoon natural food colouring 10 sec / speed 4. scrape & repeat. Add 150g icing sugar & mix speed 5 until smooth.
I've had mixed reviews on these so if youre game I'll let you decide.. I just love the colour and think they are perfect for a kids party if you are trying to avoid additives. 
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.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Has anybody frozen them with success?
Kids loved them!
made these on the weekend (natural food colouring first, then cupcakes) and fed them to my VERY fussy almost 3 year old who gobbled up three in one sitting! Her friends enjoyed them too, took 24 to a friends lunch and cam back with less than half. Made almost 30 mini cupcakes and four normal size
I have been looking for a safe alternative to colourings in red velvet cupcakes. I just happen to have spare beetroot so I'm going to make these instead! Thanks!
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If you do not have pre cooked beetroot you can chop the beetroot (couple sec speed 6-7) then add the oil & cook 3 min / 50 deg / sp 1 . Then purée, cool bowl in fridge until it gets down to 37 deg & then add all other ingredients & mix.
today I had only 100g beetroot so I made up the rest with tinned pineapple & baked pumpkin - chop, cook & purée with the beetroot as above.
you can substitute 100g brown sugar.
add tablespoon pure vanilla extract for sweetening & 1 tablespoon cinnamon.
you can also use plain or spelt SR Flour.
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