Bloody Red Raspberry and Chocolate Velvet Cupcake


For the cupcakes:
1 cup almond meal
1/2 cup quinoa flour or amaranth flour
1/4 cup dessicated coconut
2 tablespoons arrowroot flour
2 eggs
1/4 cup coconut oil, melted
1/3 cup rapadura sugar
1 beetroot, very finely grated
1/2 cup raspberries, fresh or frozen
3 tablespoons cacao
2 teaspoons baking powder
1 teaspoon vanilla
2 teaspoons lemon juice
Pinch Himalayan salt

For the garnish:
Greek yogurt or labneh
18 raspberries (fresh work best)
1 tablespoon cacao for dusting


  1. Preheat oven 170°C or 350°F. Line 18 mini muffin tins with baking paper or patty pans.
  2. Place all ingredients for cupcakes in blender and blitz 30 seconds.
  3. Pour into muffin trays and bake 17-20 minutes.
  4. Top with Greek yogurt or labneh and torn fresh raspberries, and dust with cacao.

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