INGREDIENTS
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
DIRECTIONS
- Preheat oven 170°C or 350°F. Line 18 mini muffin tins with baking paper or patty pans.
- Place all ingredients for cupcakes in blender and blitz 30 seconds.
- Pour into muffin trays and bake 17-20 minutes.
- Top with Greek yogurt or labneh and torn fresh raspberries, and dust with cacao.
INFORMATION
- Category
- Desserts, Cupcakes
- Yield
- 18 servings
- Cook Time
- 22 Minutes
