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Beetroot and coconut cupcakes
35 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 14g
  • Carbohydrates about 50g
  • Protein about 2g
This is needed
This is needed for 8 piece
Cake mix
  • 1 apple (small), finely grated
  • 1 beetroots (approx. 100 g), finely grated
  • 100 g coconut palm sugar
  • 50 g coconut oil, soft
  • 1 dl almond drink
  • 1 organic lemon use grated zest and 1 tbsp of juice
  • 100 g white flour
  • 1.5 tsp baking powder
  • 50 g coconut flakes
  • 1 pinch ground cloves
  • 1 tsp cornflour
  • 1 tsp cinnamon
  • 1 pinch bourbon vanilla powder
Frosting
  • 2.5 tbsp coconut oil, soft
  • 10 ml almond drink
  • 200 g icing sugar
  • 10 ml beetroot juice
  • 1 tsp cinnamon
  • some coconut pieces
  • 1 pinch bourbon vanilla powder
Tools
  • For a muffin tin with 8 holes each approx. 7 cm in diameter, filled with muffin cases or greased
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And that's how it's done
And that's how it's done
Cake mix
In a large bowl, combine the grated beetroot and the apple with the coconut blossom sugar, almond milk, lemon zest and juice and coconut oil. Add the flour, baking powder, coconut flakes, cornflour, ground cloves, vanilla and cinnamon and combine to form a smooth mixture. Divide evenly into the 8 muffin cases. Use an ice cream scoop to measure out the quantity for each. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow the cupcakes to cool and remove from the tin.
Frosting
Stir together the coconut oil, almond milk, icing sugar, beetroot juice, cinnamon and vanilla to a smooth crème and use a piping bag to pipe onto the cupcakes. Garnish with flakes of coconut and dried cornflowers, if liked.