VEGAN RED VELVET CUPCAKES WITH CHOCOLATE FROSTING

Here's something you're going to want to try 😋 vegan / healthy red velvet cupcakes made with beetroot, plus a delicious chocolate avocado frosting! yum! These muffins were so easy to make and such a nice sweet treat, perfect for lunch boxes or a celebration that involves cake!

Ingredients -

Cupcakes-

1 large beetroot steamed and pureed

2 flax seed eggs

1/2 cup coconut sugar

1 teaspoon vanilla essence

2 teaspoons cacao powder

1 cup spelt flour

1 teaspoon baking powder

Frosting-

2 large avocados

1/3 cup rice malt syrup

2 tablespoons cacao powder

1/2 teaspoon vanilla essence

Method -

1. For the cupcakes, simply mix all of the wet ingredients together in a large mixing bowl and then add in all of the dry ingredients to form the cake batter. Evenly spoon the mixture into a lined muffin tin and bake in a 150 degrees Celsius oven for 10-20 minute until springy to the touch.

2. While the cupcakes are cooking, make the avocado frosting. For this, put all of the ingredients into a food processor and blitz until a smooth, rich frosting has formed. It should be a nice thick consistency.

3. Once the cupcakes are cooked, remove from the oven and let them cool completely before decorating them with the avocado frosting!

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