Beetroot Red Velvet Cupcakes

I have to admit, when I saw these I thought - I bet they are really tricky and take ages to make. WRONG! These seriously whipped together in about 5 minutes (I have adapted the recipe from Sarah Wilson) then threw them in the oven and before I knew it I was icing them and placing little baby feet sticks in them for our own Arna's Baby Shower party!

Know your nutrients

Did you know Beetroot is so sweet, these little numbers don't even need a sweetener in them!

Many studies have suggested that increasing consumption of beetroot decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.

Beetroot is also believed to help:

Dementia: Researchers at Wake Forest University have found that drinking juice from beetroot can improve oxygenation to the brain, slowing the progression of dementia in older adults. Consuming beetroot juice as part of a high nitrate diet can improve the blood flow and oxygenation to these areas that are lacking.

Diabetes: Beets contain an antioxidant known as alpha-lipoic acid, which has been shown to lower glucose levels, increase insulin sensitivity and prevent oxidative stress-induced changes in patients with diabetes. 

Digestion and regularity: Because of its high fiber content, beetroot helps to prevent constipationand promote regularity for a healthy digestive tract.

Inflammation: Choline is a very important and versatile nutrient in beetroot that helps with sleep, muscle movement, learning and memory.

Exercise and athletic performance: Beetroot juice supplementation has been shown to improve muscle oxygenation during exercise. Quality of life for those with cardiovascular, respiratory, or metabolic diseases, who find the activities of daily living physically difficult because of lack of oxygenation, could be improved.

INGREDIENTS

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  • 2 large beetroots, scrubbed, washed and grated
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • pinch sea salt
  • 1 1/2 cups almond meal (or in this case I used ground linseed, you could also use LSA, or ground flaxseed)
  • 1/3 cup raw cacao powder
  • 1/4 cup coconut oil
  • 1/4 cup rice malt syrup 
  • 1 teaspoon baking powder

For the icing:

  •  1 teaspoon rice malt syrup 
  • 1 cup coconut cream

DIRECTIONS

Preheat the oven to 170 degrees celsius and line a cupcake tin with 12 cupcake cases.  Blend all the ingredients (not including the icing ingredients!) in a blender or using a stick blender to form a smooth batter, then pour onto the cupcake cases.  Bake for 35 - 40 mins or until a skewer comes out clean. 

To whip the coconut cream, chill the can of cream in the fridge overnight and the bowl for whipping, then pour 1 cup of thick cold coconut cream into the chilled bowl and whip for 30 seconds with the beaters on high. Add the rice malt syrup and whip for another 1-2 minutes. When cream resembles thick whipped cream add it to the cupcakes and store the lot in the fridge, or serve immediately (as the cream will stay cool and set)

Serve alone or topped with whipped coconut cream, yogurt or cream cheese.