Moist, yummy, healthy beet&choc cupcakes

I’m excited to share another one of my new favourite sweets, this time a cooked one and the best cupcakes I ever made (not that I am famous for making cupcakes!)

Recipe makes 12 cupcakes – I lined a tin with baking paper for each cupcake, but I am sure you may find an easier version with the pre-made cup cake containers.

  1. Preheat oven 170 degrees
  2. In a food processor, add 3 cooked beetroots (I left the skin on, as they were organic),  4 eggs and 1/2 cup coconut oil and mix
  3. To the food processor, add 1/3 cup maple syrup (or more if you like it sweeter), 1/2 tsp vanilla essence, 1 tsp bicarb soda, a pinch of salt and 1 tsp of ground cinnamon (or spice mix if you prefer a punch). Mix again until all ingredients are well blended together (only briefly)
  4. Stir in 1/3 cup of raw cacao powder, 1/3 cup of almond meal and 1/4 cup of coconut flour and 1/2 cup of fresh or frozen raspberries. Combine well, but not with the mixer. Just a spoon to gently fold them together.
  5. Pour mix into 12 muffin  trays and bake 30 min at 170 degrees.

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