Beetroot Red Velvet Cupcakes With Lemon Cashew Frosting

fingernail busciuts

Beetroot Red Velvet Cupcakes With Lemon Cashew Frosting

These are delicious! Moist and packed with flavour, they have a hint of sweetness that is balanced with the sourness in the lemon frosting.

For the cupcakes:

2 large beetroot, grated raw with skin

2 eggs

1 teaspoon pure vanilla paste

1 teaspoon ground cinnamon

Pinch of sea salt

1½ cups ground almonds or almond meal

¼ cup raw cacao powder

3 tablespoons coconut oil

1/4cup pure maple syrup

1 teaspoon gluten free baking powder

For the lemon cashew frosting:

1 cup raw cashews, soaked in water overnight

juice of 1 lemon

rind of 1 lemon

¼ pure maple syrup

3 tablespoons coconut cream

How to make your red velvets:

Preheat your oven to 160 C and line a cupcake tin with 6 paper cups.

Whack all of your cupcake ingredients into a blender and process until you have a smooth cake batter.

Spoon the batter into the paper cups and pop into your oven for 40 minutes. Keep an eye on them. They’ll rise a bit and turn from red into a deep drown.

Meanwhile, remove your raw cashews from their water and pop them in a high speed blender with the maple syrup, lemon juice and zest and blend them together. Slowly add the coconut cream until you have a thick frosting.  If necessary, add more coconut cream until you get a perfect consistency.

Remove the cupcakes from the oven and allow them to completely cool before frosting them.



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