Healthier twist on classic cupcakes. Tried to make it vegan, although I am not vegan, I can have dairy so although I could use egg, I wanted to experiment with flax meal eggs. Cupcakes turned out moist, fluffy and delicious.
Although would have liked to have more colour on the cupcakes. But chocolate ones were equally yumm, moist and rich. Worth trying both ways. I will work on making them bit more colourful.
Check out the recipe below and hope you like to try it too, do let me know if you do xx
Ingredients: (makes 5-6)
- 2/3 cup Wholemeal flour
- 2 flaxseed eggs
- 50 g sugar
- 80g beetroot purée
- 4-5 tbsp plant milk
- 1/2 tsp baking powder
- Pinch of salt
- For chocolate ones 2-3 tbsp of cocoa powder (optional)
Method:
- Purée beetroot in a mixer, I have used vacuum packed beetroot without the vinegar
- For flaxseed eggs, mix 1 flax meal in 3 tbsp water for 1 egg
- Mix egg, vanilla, beetroot, 3 tbsp milk, sugar and mix
- Add wholemeal flour, baking powder and salt and mix
- Pour in cupcake cases
- For chocolate ones you can keep the half of the mix and add 2-3 tbsp of cocoa powder and add 2-3 tbsp milk, to adjust the consistency of the batter, it shouldn’t be took thick or too runny
- Bake at preheated oven for 15-20 mins on 180’c
Simple Yet Delicious 