Macadamia, Beetroot & Cacao CupcakesYum Gluten Free

Macadamia, Beetroot and Cacao Cupcakes

{ Moist and nutritious cupcakes sweetened naturally with beetroot, cacao and a hint of maple and filled with the buttery crunch of macadamias. Topped with a dairy free coconut and macadamia cream. Recipe free from gluten, dairy and refined sugar. }

Contributor: Casey-Lee Lyons

{ INGREDIENTS }

250g cooked beetroot, peeled

3 large eggs

3 tbsp macadamia nut oil

2 tbsp maple syrup

4 tbsp raw cacao powder

1/4 cup coconut flour

1 tsp vanilla bean powder or vanilla extract

1 tsp gf baking powder

1/2 cup macadamia nuts, chopped

Frosting:

400ml canned full fat coconut milk (refrigerated overnight)

2 tbsp raw cacao powder

1 tbsp macadamia nut butter*

1 tbsp maple syrup

8-10 macadamia nuts

{ METHOD }

Pre-heat oven to 180°C.

In a blender or food processor, puree cooked and cooled beetroot with oil and maple syrup.

In a mixing bowl whisk eggs well. Add beetroot batter and combine well.

Add cacao powder, coconut flour, vanilla and baking powder and mix to combine.

Stir through chopped macadamia nuts.

Spoon batter into a greased muffin tray.

Bake in pre-heated oven for 20 – 25 minutes or until cooked through. Allow to cool.

Prepare frosting. Take coconut milk out of fridge. (Do not shake.) Scoop out the coconut solids that have risen to the top. (You can keep the liquid for another use such as adding to smoothies).

In a medium mixing bowl use electric beaters to whip coconut solids with maple syrup until thick and creamy.

Add macadamia nut butter and cacao powder and mix well. Allow to chill in fridge for 20-30 minutes.

Spoon frosting into a piping bag and cooled ice cupcakes (or spread icing with a knife). Top with a whole macadamia nut on top of each.

Store in refrigerator.

Tips:
*Macadamia nut butter can be purchased from health food stores or the health food section of your supermarket.