Post by Loupy on Oct 15, 2017 13:16:18 GMT -7
RED VELVET CUPCAKES WITH SPIRALIZED BEETS
From: Liz @ inspiralized.com/red-velvet-cupcakes-with-spiralized-beets/
These cupcakes have a secret ingredient, and it’s super good for your body: beets. During World War 2, when bakers had to ration certain ingredients, they’d often use beets to add a rich color to their cakes and voila—red velvet was born. Since then, the sweet treat has strayed far from its roots, with most bakers simply squeezing in a few drops of red food dye to their chocolate batter.
But why do that when you can employ the earthy sweetness of beets—and benefit from the mega-dose of fiber and anti-inflammatory elements they add? They also help keep the cupcake super moist. If you’re a beet-hater, don’t fear—just chop the beets super fine after spiralizing, and you’ll never know they’re there!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 8 cupcakes
Ingredients
Cupcake Ingredients:
2 small beets, ends and especially dirty bits removed, spiralized on Blade D
2 cups almond flour
½ cup unsweetened cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup cooled, melted coconut oil or avocado oil
¼ cup maple syrup
3 room temperature eggs
2 teaspoons vanilla extract
Frosting Ingredients:
1 cup raw cashews, soaked for 4-5 hours, then drained well
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
Instructions:
Preheat oven to 350 degrees.
Pull out any especially pretty spiralized beets and save for garnish at end.
Give the rest of them a quick chop so none are long and stringy.
In a bowl, mix together almond flour, cocoa powder, sea salt, and baking soda until homogenous.
Add oil, maple syrup, eggs, and vanilla, and mix well to combine.
Stir in beets and mix until evenly distributed.
Pour into lined, full sized cupcake tin, filling each one a bit over ¾ of the way.
Bake for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make frosting, blend together all ingredients until very creamy—you want to let the blender or food processor go longer than you’d think, scraping down the sides, to let the nuts release their oils and get a truly creamy result.
Spread frosting on cupcakes and garnish with a beet spiral.
Store in the refrigerator until ready to eat.
From: Liz @ inspiralized.com/red-velvet-cupcakes-with-spiralized-beets/
These cupcakes have a secret ingredient, and it’s super good for your body: beets. During World War 2, when bakers had to ration certain ingredients, they’d often use beets to add a rich color to their cakes and voila—red velvet was born. Since then, the sweet treat has strayed far from its roots, with most bakers simply squeezing in a few drops of red food dye to their chocolate batter.
But why do that when you can employ the earthy sweetness of beets—and benefit from the mega-dose of fiber and anti-inflammatory elements they add? They also help keep the cupcake super moist. If you’re a beet-hater, don’t fear—just chop the beets super fine after spiralizing, and you’ll never know they’re there!
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Serves: 8 cupcakes
Ingredients
Cupcake Ingredients:
2 small beets, ends and especially dirty bits removed, spiralized on Blade D
2 cups almond flour
½ cup unsweetened cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup cooled, melted coconut oil or avocado oil
¼ cup maple syrup
3 room temperature eggs
2 teaspoons vanilla extract
Frosting Ingredients:
1 cup raw cashews, soaked for 4-5 hours, then drained well
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
Instructions:
Preheat oven to 350 degrees.
Pull out any especially pretty spiralized beets and save for garnish at end.
Give the rest of them a quick chop so none are long and stringy.
In a bowl, mix together almond flour, cocoa powder, sea salt, and baking soda until homogenous.
Add oil, maple syrup, eggs, and vanilla, and mix well to combine.
Stir in beets and mix until evenly distributed.
Pour into lined, full sized cupcake tin, filling each one a bit over ¾ of the way.
Bake for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make frosting, blend together all ingredients until very creamy—you want to let the blender or food processor go longer than you’d think, scraping down the sides, to let the nuts release their oils and get a truly creamy result.
Spread frosting on cupcakes and garnish with a beet spiral.
Store in the refrigerator until ready to eat.
