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My beetroot and coconut cupcakes are a sweet temptation in shocking pink. They are pleasantly spicy, making them perfect for autumn and winter. The recipe is inspired by a carrot cake, but the carrot has been replaced with beetroot, which not only results in a wonderful colour, but also a truly scrumptious taste.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a muffin tin with 8 holes each approx. 7 cm in diameter, filled with muffin cases or greased
How it's done
In a large bowl, combine the grated beetroot and the apple with the coconut blossom sugar, almond milk, lemon zest and juice and coconut oil. Add the flour, baking powder, coconut flakes, cornflour, ground cloves, vanilla and cinnamon and combine to form a smooth mixture. Divide evenly into the 8 muffin cases. Use an ice cream scoop to measure out the quantity for each.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow the cupcakes to cool and remove from the tin.
Stir together the coconut oil, almond milk, icing sugar, beetroot juice, cinnamon and vanilla to a smooth crème and use a piping bag to pipe onto the cupcakes. Garnish with flakes of coconut and dried cornflowers, if liked.
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