Chocolate And Beetroot Cupcakes With Avocado And Chocolate Frosting Recipe

Name: Chocolate And Beetroot Cupcakes With Avocado And Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake mix; 1/3 cup cocout oil; 3/4 cup honey or agave; 1 cup almond milk; 1 teaspoon apple cider vinegar; 1 1/2 cups spelt flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 3/4 cup cocoa powder; 2 cups finely grated beetroot; 1/2 teaspoon vanilla essence; Frosting; 2 very ripe avocados; 1/2 cup dark chocolate, melted; 2 tablespoons coconut oil, melted; 2 tablespoons cacao powder; 1/2 cup agave or honey; 1 drop vanilla essence

Servings: persons

Cake mix
1/3 cup cocout oil
3/4 cup honey or agave
1 cup almond milk
1 teaspoon apple cider vinegar
1 1/2 cups spelt flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup cocoa powder
2 cups finely grated beetroot
1/2 teaspoon vanilla essence
Frosting
2 very ripe avocados
1/2 cup dark chocolate, melted
2 tablespoons coconut oil, melted
2 tablespoons cacao powder
1/2 cup agave or honey
1 drop vanilla essence

1
["Preheat your oven to 180?C.
2
Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.", "On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.", "Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean
3
Leave to cool and get started on the icing", "Melt the coconut oil and dark chocolate in the microwave until its runny.
4
Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.
5
Ice using a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!"]

1260

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake mix, 1/3 cup cocout oil, 3/4 cup honey or agave, 1 cup almond milk, and more.

Yes, Chocolate And Beetroot Cupcakes With Avocado And Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate And Beetroot Cupcakes With Avocado And Chocolate Frosting

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