Vegan Beet Cupcake with Sunbutter frosting!!
Healthy, simple to make and perfect healthy treat to feed your sweet tooth. And they are Sugar-free Oil-free and Dairy Free !!!
I have used Cocoa powder in this recipe instead of chocolate, so Cocoa powder and beetroot is a classic flavor combination, the richness of the beetroot and Cocoa powder really complement one another so I knew this combination would work well
Since this recipe includes a roasted vegetable, the finished cupcakes are best stored in the refrigerator. However, this does not mean that the cupcakes have to be chilled immediately.
If you are planning on the cupcakes being eaten the same day that you make them, they will be fine at room temperature, but if any cupcakes are left until morning or you are baking them for the next day, the cupcakes are best stored in the fridge.
Ingredients:-
cupcakes
1 cup organic madjol dates (about 12)
3/4 cup water
1 small organic beet (about 1.5-inch diameter, peeled)
1 tbsp baking powder
2 tsp cacao powder
1/2 tsp vanilla extract
1 cup almond flour
Method :
Blend, dates, vanilla, and grated beet on high till it's smooth.
Add the baking powder and Cocoa powder Blend till combined.
Spoon into a cupcake pan use paper liners.
Bake for 25 minutes at 350F.
Cool completely.
Frosting:
12 pitted Medjool dates
2/3 cup water
1/2 cup Sunbutter /almond butter ( I gave used sun butter)
2–3 tbsp cacao powder
For the frosting, combine all the ingredients in a high-speed blender
Blend until very smooth and creamy. Use as it is, or refrigerate for a few hours to thicken.
Then pipe it on the cupcake and put some sprinkles on !!
Enjoy the healthy gluten-free cupcakes!!
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