Ingredients
- 2 Large grated beetroot (fresh, not from a tin)
- 2 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon
- Pinch of sea salt
- 1 1/2 cup almond meal
- 4 tablespoons raw organic cacao powder
- 3 tablespoons coconut oil
- 2 Tablespoons Organic Honey
- 1 Teaspoon baking powder
Coconut
Cream
- 270ml Can Ayam Coconut Cream. Leave in the fridge for 24 hours or Place in the freezer 30 mins before whipping
- Wild Orange Essential Oil (5 drops) (HERE)
- 1 teaspoon gelatin
Directions
1. Preheat oven to 180ºC and line
a cupcake tin with 12 cupcake cases (even if using a silicone tray, still use
cupcake cases as it will stick)
2. Blend all ingredients (in a blender/Bellini/thermy, cannot mix this one by hand) until it’s a smooth batter, then divide between the 12 cases. I used my Bellini Intelli, Speed 5, Sharp blade 3 minutes.
3. Cook for 40 minutes.
2. Blend all ingredients (in a blender/Bellini/thermy, cannot mix this one by hand) until it’s a smooth batter, then divide between the 12 cases. I used my Bellini Intelli, Speed 5, Sharp blade 3 minutes.
3. Cook for 40 minutes.
4. Add cream, oil and gelatine
together and whip, I used the belini, butterfly on, speed 3 for 2 mins.
5. Add a small amount of cream to
each cupcake.
These cupcakes are Paleo and a great sometimes treat. The pair so well with doTERRA's wild orange. I hope you enjoy them, let me know if you make them :)
