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
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.