Paleo Chocolate Beetroot Cupcakes

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Be prepared to indulge in so much chocolate heaven you won’t know what to do with yourself! These cupcakes are rich, delicious and made with 6 key ingredients, one of them being beetroot. Plus they’re also;

  • Paleo

  • Gluten free

  • Sugar free

  • Grain free

  • Low carb

I hope you enjoy every bite and your chocolate dreams come true.

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The above cupcakes are iced with my Homemade Chocolate Yogo and the below is iced with the icing recipe provided below - see notes below.

Makes 6 large cup cakes

INGREDIENTS

  • 2 cups blanched almond flour/ meal

  • 300g grated beetroot

  • 1/2 cup cacao powder

  • 2 eggs

  • I used 1/3 cup Lakanto for a sugar free version (you can use any granulated sweetener of your choice)

  • 3 Tbsp melted coconut oil or ghee

  • 2 Tbsp coconut flour

  • 1 tsp vanilla powder

  • 1 tsp baking soda

  • 1 tsp apple cider vinegar


ICING INGREDIENTS

  • 1 heaped cup quality chocolate

  • 1/2 cup smooth cashew butter or almond butter

  • 3 Tbsp coconut oil

  • 2 teaspoons vanilla extract or 3/4 tsp vanilla powder

  • Pinch of salt

  • Optional: cold butter cubes* see note below


ALTERNATIVE ICING OPTION

Instead of the icing, serve the muffins with my Homemade Chocolate Yogo (see tips below on how to do this) or Coconut Vanilla Custard from my eBook Just Desserts, or this Bulletproof Chocolate Ice Cream

INSTRUCTIONS

  1. Preheat oven to 170°C/ 360°F. Grease and line a muffin tin.

  2. Add and mix all of the muffin ingredients in a bowl until evenly combined.

  3. Spoon the mixture into the muffin tin - I made 6 medium-large muffins.

  4. Place into the oven and bake for 40-45 minutes, you should be able to feel when they’re ready, the top will bounce back when touched. If your oven tends to run hotter, check them at the 30 minute mark and keep an eye on them.

  5. When they’re ready, remove from the oven and allow to cool before icing.

  6. If preparing the icing: prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the icing together in the double boiler. Then beat with an electric mixer for about 1 minute. Transfer the bowl of icing (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip icing again before putting the mixture into a piping bag.

    *If your icing isn’t thickening, you can turn it into a buttercream by adding the mixture into a stand mixer or your Thermomix with the butterfly attachment and add in cubes of cold butter until it thickens up and is completely smooth and creamy. Pipe the icing onto each cupcake evenly.

    Or serve the muffins with my Homemade Chocolate Yogo or Coconut Vanilla Custard or this Bulletproof Chocolate Ice Cream

  7. Enjoy.

Please note: if you make smaller versions, they will cook much faster, so please keep an eye on them

Homemade Chocolate Yogo Icing Version Tips

I used the Homemade Chocolate Yogo recipe on pg. 32 in my eBook Just Desserts. I followed the exact same instructions, however, to make it a touch firmer so I could pipe it easily onto the cupcakes, I added in 1 Tbsp + 1 tsp of gelatin in total (instead of 1.5 tsp) + an extra egg yolk. When it was ready I popped it in the fridge to cool down/ set (I made this the night before). The next day, I re-whipped it, popped it into a piping bag and back into the fridge for 30 minutes (while the cupcakes were still cooling down), then piped the yogo on top and garnished with some chocolate .

For even more chocolate, paleo sweet treats, checkout these delicious recipes;