7 April 2014

Beetroot cupcakes.

1 beetroot, cooked
2 eggs
150g buckwheat flour
75g coconut sugar
1 tsp bicarbonate of soda
vanilla essence
coconut oil

62g icing sugar
2 tbsp cream cheese
squeeze of lemon

These are gluten-free cupcakes (that can also be dairy-free if you substitute the cream cheese for macadamia nut butter, or have them without frosting.)

Place your beetroot, eggs and vanilla into a food processor and blend for 30 seconds or so, until you have a smooth mixture.
Place your flour, coconut sugar and bicarbonate of soda in a bowl, mix with a fork and create a little well in the centre. Pour your mixture into the well little by little, mixing with a wooden spoon until you have a nice smooth red consistency. 
Using your fingers, grease your cupcake tin with a little coconut oil and pour the mixture evenly into all six.
For the icing, simply mix your ingredients in a bowl until smooth and place back in the fridge until ready to use.
Bake at 180C for 15-20 mins in a pre-heated oven. When baked, push a little stick or knife into one and make sure it comes out clean - if it doesn't, allow for a few more minutes in the oven, then let the cupcakes cool completely on a wire rack before decorating with the icing. 

Makes 6