Gluten-Free Beetroot and Chocolate Cupcakes
Procedure
Ingredients · Servings 14
- 380 g boiled beetroot
- 230 ml Sunflower seed oil
- 220 g brown sugar
- Medium eggs
- 85 g Oatmeal
- 75 g More starch
- 75 g Buckwheat flour
- 16 g Baking powder
- 30 g Cacao amaro
- 120 g Chocolate chips
- Vanilla
- 120 g Chocolate Chip Cookies
- Carrot and sweet potato jam
Method · 50 min
- I've always been drawn to "challenge" desserts. Making cakes with vegetables has been all the rage in restaurants lately. Carrots are among the ingredients...
- I've always been drawn to "challenge" desserts. Making cakes with vegetables has been all the rage in restaurants lately. Carrots are among the ingredients...
- I've always been drawn to "challenge" desserts. Making cakes with vegetables has been all the rage in restaurants lately. Carrots are among the ingredients...
- I've always been drawn to "challenge" desserts. Making cakes with vegetables has been all the rage in restaurants lately. Carrots are among the ingredients...
- I've always been drawn to "challenge" desserts. Making cakes with vegetables has been all the rage in restaurants lately. Carrots are among the ingredients...
Place the pre-cooked beetroot, eggs, sugar, and oil in the blender or Thermomix bowl, blend, and mix well.
Add the flours, cocoa, and vanilla and blend to combine the dry ingredients with the wet ones. Finally, add the yeast and mix with a spatula.
Place the mixture in a piping bag and half fill the cupcake liners, add a teaspoon of chocolate chips or chips and 1 teaspoon of carrot and sweet potato jam, cover with the beetroot mixture and finish with the caramelized Kelloggs.
Bake in a preheated static oven at 180 degrees for about 25 minutes.
Cool the cupcakes on a wire rack and then refrigerate them for a couple of hours. Dust them with powdered sugar before serving.
