Beetroot Cupcakes

Valentine's Day is just around the corner, and there's nothing more original and personal than offering a sweet treat made with lots of love to someone special! These beetroot cupcakes from @helathyvibesbyvero meet all the requirements! They're delicious, fluffy, and healthy too, since they're made with beetroot from our basket. 🧁

Give it a try! Your loved ones will definitely cry for more!

Ingredients:

• 200g raw peeled and grated beetroot (alternatively you can use pumpkin puree in the same quantity)
• 2 organic eggs
• 50g coconut sugar (1/2 cup)
• 1 teaspoon of vanilla extract
• 1 handful of 70% chocolate chips
• 2 tablespoons of coconut oil
• 150g almond flour
• 50 oat flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda

Let's cook!

Peel and grate or grind the beetroot in a food processor. In a bowl, whisk the eggs with a wire whisk and add all the wet ingredients. In another bowl, combine all the dry ingredients and mix well. Fold the two mixtures together and stir gently.

Fill the muffin/cupcake tins with the batter and bake in a preheated oven at 170 degrees for 30-35 minutes or until the cupcakes are completely baked (you can do the toothpick test).

Let it cool and you can eat it, or if you prefer, you can even add the pink coconut milk topping I made (I only used the thick part) with 1 tablespoon of beet juice, 1 teaspoon of maple syrup or honey and agar-agar, and refrigerate for 1-2 hours to thicken, and it's ready to serve!