Happy 100th post – Celebrating with Beetroot Cupcakes w. pink Cheesecake Frosting

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

It is definitely time for celebration!
This is blogpost number 100, yay, crazy how fast it goes and how much food-love that fills up the pages here in my little universe. It is wonderful and I am so pleased that all of you is following, responding and trying the recipes.
Another reason to celebrate big time is that I have finished my education. Yesterday I graduated as a: Professional Bachelor in Nutrition and Health. My bachelor thesis was defended and afterwards rewarded with a glorious A+ and I now have a shiny new title as a health professional – love it!
All of this feels great. I love the blog and all of the work around it. So many of you ask me never to stop, to keep on going and I have received quite many wishes on making a Cook Book. And trust me this is a dream of mine and I truly hope and believe that this will be reality one day. But as for now I keep on blogging and plan on starting my master in Human Nutrition in September, because I am a big time nutrition nerd and even though I just graduated I can’t wait to go back to school and receive more amazing knowledge.

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

Since I started this blog I always dreamt of the day I would do my 100th post. I remember reading Sara B’s 100th post over at  My New Roots  and thinking that she was so cool and that she had accomplished so much of what I dreamt of. She has of course developed as well and is today a Superstar (to me at least) and it shows how fast things can roll.
But today I am very proud of presenting my 100th post and celebrating it with a magical and nutritious cake.

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

I made these cupcakes last week and brought them to a dinner date with my girlfriends and they definitely got the attention they deserved. Foamy frosting and pink waves are every girls cake-dream and combined with chocolate and the word ‘cheesecake’ I pretty much think we nailed it! I heard words as ‘the best cake ever’ and ‘I can get enough of this’. I myself consumed at least four from my first batch and I already plan on making them again next week.
The chocolate cake is an adapted version of my Beautiful Beetroot Cake  I have simply made it into a grain free version with a sugar alternative that does not affect the blood sugar too much. The frosting is a kind of no-bake cheesecake with a hint of lemon flavour and an awesome colour from the natural beetroot juice. You can serve the cakes with or without the frosting and they keep moist and delicious in the fridge for several days and are even great for freezing. Lets get baking and together celebrate all of the other 99 healthy and wholesome recipes and many more to come!

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

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Beetroot Cupcakes with Pink Cheesecake frosting
Makes 12 cupcakes

50 g coconut oil
1/3 cup  coconut sugar/sukrin gold (75 g)
100 g dark chocolate (70%), chopped
200 g peeled raw beetroot (approx. 2 medium seized beets)
3 eggs

100 g almond, ground
2 tsp baking powder

3 tbsp cocoa powder
½ tsp vanilla extract or 1 vanilla bean scraped
A pinch salt

Cheesecake frosting
1 1/4 cup full fat cream cheese (300 g)
3 Tbsp greek yoghurt
2-3 Tbsp honey or 6-8 stevia drops
2 Tbsp lemon juice
Zest from 1 organic lemon
½ tsp ground vanilla
1-2 Tbsp beetroot juice

Preheat oven to 350 F °/175 C   ° (with fan).
Grate the beetroots finely, and squeeze 1-2 Tbsp juice out of them. Chop the chocolate and melt it in a double boiler together with the coconut oil.
In a bowl combine eggs, sugar and vanilla. Whisk it thoroughly together.
Add the liquid chocolate mix to the egg mix while you stirring. Add the remaining ingredients and mix well. If you do not mind tasting raw eggs try to taste the batter, adjust the sweetness with more sugar if necessary.
Greasy you muffin cups if necessary and fill up ¾ of each cup. Bake in oven for approximately 20 minutes.
Let the muffins cool completely and preferable sit for hours in the fridge here they become moist, creamy and delicious (I prefer to store them in the fridge overnight).

Mix all of the ingredients for the frosting well together. Add the frosting to a piping bag. Style each cupcake as desired and serve straight away 🙂

Love always

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story