AuthorJanella
Preheat your oven to 175°C (345°F/Gas 4) and line 2 × 6-hole muffin tins with patty cases.
Blitz the beetroot in a food processor until smooth, then add the sweetener, coconut oil, eggs, lemon juice and vanilla and process until smooth. Set aside.
In a large bowl, whisk together the dry ingredients.
Pour the beetroot mixture into the dry ingredients and mix until just combined. Spoon the batter into the prepared muffin holes and bake for 20 minutes until a toothpick or skewer inserted in the centre of a cupcake comes out clean. Let cool a little before turning out onto a wire rack to cool completely.
For the frosting, drain the cashews and place in a food processor. Add the vanilla, sweetener and lemon juice and whiz until very smooth. If necessary, add a little water to get it to a smooth consistency. Chill for about an hour so it becomes nice and stiff.
Using a spatula or piping bag, top the cupcakes with the frosting. Store in the fridge in an airtight container for up to 3–5 days.
Ingredients
Directions
Preheat your oven to 175°C (345°F/Gas 4) and line 2 × 6-hole muffin tins with patty cases.
Blitz the beetroot in a food processor until smooth, then add the sweetener, coconut oil, eggs, lemon juice and vanilla and process until smooth. Set aside.
In a large bowl, whisk together the dry ingredients.
Pour the beetroot mixture into the dry ingredients and mix until just combined. Spoon the batter into the prepared muffin holes and bake for 20 minutes until a toothpick or skewer inserted in the centre of a cupcake comes out clean. Let cool a little before turning out onto a wire rack to cool completely.
For the frosting, drain the cashews and place in a food processor. Add the vanilla, sweetener and lemon juice and whiz until very smooth. If necessary, add a little water to get it to a smooth consistency. Chill for about an hour so it becomes nice and stiff.
Using a spatula or piping bag, top the cupcakes with the frosting. Store in the fridge in an airtight container for up to 3–5 days.
