Happy Birthday to Stellar!

"Red Velvet Cupcakes"

A birthday isn't a birthday without a little bit of sweetness!  And we couldn't go past this Teresa Cutter recipe for Red Velvet Cupcakes.

INGREDIENTS (makes 12 cupcakes)

260 g (about 2 large/ 9 oz) beetroot, grated raw with skin
2 organic eggs
1 teaspoon vanilla extract or paste
½ teaspoon ground cinnamon
pinch of sea salt
150 g (1 ½ cups / 5 ¼ oz) almond meal
¼ cup or 3 tablespoons cocoa powder or Healthy Chef Naked Chocolat
3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted butter
¼ cup (60 ml) raw honey or pure maple syrup
½ cup (75 g / 2.5 oz) frozen raspberries
1 teaspoon gluten free baking powder or ¼ teaspoon baking soda

METHOD

Preheat your oven to 160 C/320 F – fan forced.
Combine raw beetroot, eggs, vanilla, cinnamon, ground almonds, Naked Chocolat, honey, oil and baking powder into a large bowl.
Mix well with your hands until combined then add the raspberries if using.
Spoon into paper lined cupcake or small muffin tins.
Bake for 45 minutes or until cooked through.
Remove from the oven and cool completely in the tin.

Teresa suggests adding a spoonful of thick coconut yoghurt or greek yoghurt on top before you enjoy!

xxx