Beetroot Devil's Food Cupcakes
5 min Prep, 30 min Cook
These chocolate beetroot cupcakes are fudgy, vegan, gluten-free and topped with an insanely creamy avocado frosting. So along with some superfood magic and some healthy, skin-loving fats there are two types of vegetables in this recipe as well. I don't know about you but I take that to mean these cakes are seriously high on the health scale..... I'd go as far as to say it’s practically a chocolate covered salad!
- Cupcake Ingredients
- Frosting Ingredients
Preheat your oven to 190c and line a muffin tray with paper cases.
Puree the cooked beets in a food processor using a little water to help along the process. Measure 1/2 cup and set this to one side.
Whisk together the almond milk and vinegar in a large bowl, and leave for a few minutes to curdle. Then add the sugar, oil, vanilla extract, and 1/2 cup of pureed beets to the bowl and beat this all together.
Next, sift in the flours, cacao powder, baking soda, baking powder, and salt slowly whilst continuously mixing and keep mixing until there are no large lumps.
Pour the cake batter into liners, filling roughly 3/4 way full and bake them for 25-30 minutes or until a toothpick comes out clean.
Whilst the cakes are baking place all the frosting ingredients into a food processor and blend until completely smooth.
Allow the cakes to cool on a rack before piping (or smearing!) your frosting on top of the cupcakes and storing in an airtight container.
Serving Size 104 g
|Amount Per Serving|
|Calories 158 cals||8%|
|% Daily Value*|
|Kilojoules 663.2 kJ||8%|
|Fat 8.2 g||13%|
|Sodium 289.5 mg||13%|
|Carbohydrate 19.1 g||6%|
|Protein 3.8 g||8%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|