Does the beetroot give a strong flavor to the cupcakes?

Beetroot gives a mild and earthy flavor to the cupcakes, but it does not overpower. It also adds moisture and a nice color to the cupcakes.

Can I make the beetroot cupcakes in advance and store them?

Yes, you can make the beetroot cupcakes in advance and store them in an airtight container at room temperature. It's best to add the frosting just before serving.

Beetroot Cupcakes

Name: Beetroot Cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 16 pieces
Ingredients: 150 g raw beetroot; 3 eggs; 2 ripe bananas; 150 ml raspberry coulis; 100 g almond flour; 100 g oat flour; 1 packet of baking powder; 5 tablespoons agave syrup; For the finishing touches; 1 tablespoon unrefined cane sugar; 250 ml whipped cream; 1 container of raspberries

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50min

•

Easy

The combination of raspberries and beetroot is simply amazing. The pink color and the whipped cream give it an extra festive touch.

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Ingredients

What do you need?

Quantity: 16 pieces

150 g raw beetroot
3 eggs
2 ripe bananas
150 ml raspberry coulis
100 g almond flour
100 g oat flour
1 packet of baking powder
5 tablespoons agave syrup

For the finishing touches
1 tablespoon unrefined cane sugar
250 ml whipped cream
1 container of raspberries

150 g raw beetroot
3 eggs
2 ripe bananas
150 ml raspberry coulis
100 g almond flour
100 g oat flour
1 packet of baking powder
5 tablespoons agave syrup

For the finishing touches
1 tablespoon unrefined cane sugar
250 ml whipped cream
1 container of raspberries

Preparation method

How do you make this?

Preheat the oven to 170 °C.

Peel the beetroot and cut it into small pieces. Place it in the food processor with the eggs, peeled bananas, and raspberry coulis and blend into a red sauce.

Pour the beetroot mixture into a bowl.

Mix in the almond flour, oat flour, baking powder, and agave syrup.

Fill the cupcake molds 2/3 full.

Bake the cupcakes in the oven for 35 minutes.

Add the cane sugar to the cream and whip it halfway. Start slowly so that the cane sugar can dissolve, then increase the speed.

Remove the cupcakes from the oven and let them cool.

Cut each cupcake in half. Pipe whipped cream on the bottom half, place a few raspberries on top, and cover with the top half. Finish with whipped cream, a raspberry, and optionally powdered sugar.

Tips

At first I had written coconut oil in my recipe, but had forgotten to add it. Once I had tasted, it turned out not to be necessary. The coconut oil makes them a bit smoother, so choose yourself!