Beetroot and coconut cupcakes

Name: Beetroot and coconut cupcakes
Prep time: 35 min
Total time: 60 min
Yield: 8
Ingredients: 100 g coconut palm sugar; 100 g white flour; 1 ½ tsp baking powder; 50 g coconut flakes; 1 tsp Maizena cornflour; 2 pinch bourbon vanilla powder; 200 g icing sugar; some coconut pieces; 1 dl almond drink; 10 ml almond drink; 1 beetroots; 1 apples; 1 organic lemons; 10 ml beetroot juice; 50 g coconut oil; 2 ½ tbsp coconut oil; 1 pinch ground cloves; 2 tsp cinnamon

desserts Baking sweet

Total: 1 hr | Active: 35 min.

vegan, lactose-free

438 Likes

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.

Fanny Frey - fannythefoodie

Ingredients

for 8 pieces

Cake mix
1	beetroot (approx. 100 g), finely grated
1	apple (small), finely grated
100 g	coconut palm sugar
1 dl	almond drink
1	organic lemon use grated zest and 1 tbsp of juice
50 g	coconut oil, soft
100 g	white flour
1 ½ tsp	baking powder
50 g	coconut flakes
1 tsp	Maizena cornflour
1 pinch	ground cloves
1 pinch	bourbon vanilla powder
1 tsp	cinnamon

Frosting
2 ½ tbsp	coconut oil, soft
10 ml	almond drink
200 g	icing sugar
10 ml	beetroot juice
1 tsp	cinnamon
some	coconut pieces
1 pinch	bourbon vanilla powder

How it's done

Cake mix

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.

Frosting

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.

Show complete recipe