Beetroot Cupcakes w. pink Cheesecake Frosting
Servings 12 cupcakes
Calories 172kcal
Ingredients
- 50 g coconut oil
- 75 g coconut sugar sukrin gold
- 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
- 300 g full fat cream cheese
- 3 tbsp greek yoghurt
- 3 tbsp honey or 6-8 stevia drops
- 2 tbsp lemon juice
- Zest from 1 organic lemon
- ½ tsp ground vanilla
- 2 tbsp beetroot juice
Instructions
- 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 :)
Notes
Love always
Josephine
Josephine
Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg