Chocolate Beet Cupcakes and Choco Avocado Frosting

AuthoradminCategory, , , , DifficultyIntermediate
Yields12 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Gluten free and vegan chocolate beet cupcakes topped with choco avocado dressing and strawberries.
Yield: 12 cupcakes

Cupcake Batter
 1 ½ cups gluten free flour blend
 ½ cup unsweetened cocoa powder
 1 cup organic cane sugar
 1 tsp baking soda
 ½ tsp salt
 ¼ cup coconut oil, melted
 ½ cup beets pureed
 ¾ cup water
 1 tsp apple cider vinegar
 4 strawberries, thinly sliced
Frosting
 3 avocados
 14 tbsp tablespoons maple syrup
  cup unsweetened cocoa powder
 1 pinch salt
1

Preheat the oven to 350 degrees. Line a cupcake tray with cupcake liners.

2

In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.

3

Add the organic coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.

4

Using a tablespoon scoop two spoonfuls of batter intp cupcake liners. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.

5

Let the cupcakes cool in the pan for about 25 minutes. Allow cupcakes to cool completely before frosting.

6

To make the frosting, combine the avocados, maple syrup,salt and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.

7

Frost the cooled cupcakes and garnish with thinly sliced strawberries. Store the frosted cupcakes in the refrigerator.

*To make the beet puree, add two medium sized cooked beets to a food processor, add 3 tablespoons of water and blend until smooth.
Inspired by: https://theprettybee.com/chocolate-beet-cake-chocolate-frosting/




Ingredients

Cupcake Batter
 1 ½ cups gluten free flour blend
 ½ cup unsweetened cocoa powder
 1 cup organic cane sugar
 1 tsp baking soda
 ½ tsp salt
 ¼ cup coconut oil, melted
 ½ cup beets pureed
 ¾ cup water
 1 tsp apple cider vinegar
 4 strawberries, thinly sliced
Frosting
 3 avocados
 14 tbsp tablespoons maple syrup
  cup unsweetened cocoa powder
 1 pinch salt

Directions

1

Preheat the oven to 350 degrees. Line a cupcake tray with cupcake liners.

2

In a large mixing bowl, combine the gluten free flour, cocoa powder, sugar, baking soda, and salt. Whisk together.

3

Add the organic coconut oil, beet puree, water, and apple cider vinegar. Mix batter by hand.

4

Using a tablespoon scoop two spoonfuls of batter intp cupcake liners. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.

5

Let the cupcakes cool in the pan for about 25 minutes. Allow cupcakes to cool completely before frosting.

6

To make the frosting, combine the avocados, maple syrup,salt and cocoa powder in the food processor. Process until very smooth. Taste it, and add more maple syrup if needed.

7

Frost the cooled cupcakes and garnish with thinly sliced strawberries. Store the frosted cupcakes in the refrigerator.

Chocolate Beet Cupcakes and Choco Avocado Frosting

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