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 

¼ cup (60 ml) raw honey or pure maple syrup

3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted butter

1 teaspoon gluten-free baking powder or ¼ teaspoon baking soda

½ cup (75 g / 2.5 oz) frozen raspberries

METHOD

Preheat your oven to 160°C/320°F (fan-forced).

Combine raw beetroot, eggs, vanilla, cinnamon, sea salt, almond meal, Naked Chocolat, honey, oil and baking powder into a large bowl.

Mix well with your hands until combined, then add the raspberries.

Spoon into paper-lined cupcake or muffin tins.

Bake for 45 minutes or until cooked through.

Remove from the oven and cool completely in the tin.

Serve alone or topped with your desired flavoured frosting (see below for frosting recipes)