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 by us to someone special!
These beetroot cupcakes from @helathyvibesbyvero tick all the boxes! They're delicious, fluffy and healthy too, as they're made with beets from our basket. 🧁
Try it! I'm sure your loved ones will cry for more!
Ingredients:
- 200g raw beetroot, peeled and mashed (alternatively you can use pumpkin puree in the same quantity)
- 2 organic eggs
- 50g coconut sugar (1/2 cup)
- 1 teaspoon vanilla extract
- 1 handful of 70% chocolate chips
- 2 tablespoons coconut oil
- 150g almond flour
- 50 oatmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Let's cook! 👩🍳
- Peel and grate or puree the beetroot in a food processor.
- In a bowl, beat the eggs with a whisk and add all the wet ingredients.
- In another bowl, add all the dry ingredients and mix well.
- Mix the two mixtures and stir carefully.
- Fill the muffin/cupcake molds 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).
- Leave it to cool and you can eat it right away or, if you want, you can add the pink coconut milk topping that I made (I only used the thick part) with 1 tablespoon of beetroot juice, 1 teaspoon of maple syrup or honey and agar-agar and put it in the fridge for 1-2 hours to thicken and it's ready to serve!