- 120g almond meal
- 10g golden flaxseeds (or flax meal)
- 10g cacao powder
- 20g coconut flour
- 1/4 tsp Himalayan sea salt
- 1 tsp baking powder
- 100g cooked beetroot, peeled and roughly chopped
- 100g butter, cubed
- 15g apple cider vinegar
- 80g-100g pure maple syrup (or to taste)
- 1 tsp vanilla extract
- 3 eggs
Coconut Frosting: Melt 50g unsweetened chocolate with 70g coconut cream and 30g maple syrup in TM bowl for 4 mins/50C/speed 1.5. Allow frosting to cool until frosting is beginning to thicken then pour over cakes.
Method:
- Preheat oven to 170C and prepare a muffin tin for 6 cupcakes.
- Place all dry ingredients into TM bowl and mill for 10 secs/speed 9.
- Add the remaining ingredients then mix for 10 secs/speed 4.
- Scrape down the sides of the bowl and mix for 10 secs/speed 4 or until mixture is well combined.
- Spoon into prepared muffin tin and cook for 15-20 mins. Test with a skewer to see if they’re cooked through and cook for a further 5-10 mins if they need more cooking. (All ovens are different!)
- When cooked and cool, ice with coconut frosting and store in the fridge until needed. (Tip: If you remove them 10 mins before eating they will be soft and delicious.)