Chocolate Cupcakes that can’t be Beet!

Makes approx. 9 cupcakes

You will need:

¼ cup Roasted Beets

1 ½ cup Almond Milk

2 Tbsp Grapeseed Oil

½ cup Coconut Sugar

¼ cup Maple Syrup

½ cup Sorghum Flour

½ cup White Rice Flour

¼ cup Light Buckwheat Flour

1 Tbsp Baking Powder

3 Tbsp Cocoa Powder

½ Tsp Baking Soda

¼ Tsp Pink Himalayan Salt

                If you haven’t already, cube beets and roast in a glass pan with a little water and oil until tender enough to stick a fork in them.

                Take roasted beets and add them to a blender or food processor with the almond milk, grapeseed oil, coconut sugar, maple syrup, and blend until smooth.

                In a large mixing bowl add the sorghum flour, white rice flour, buckwheat flour, baking powder, cocoa powder, baking soda, and salt.  Mix all ingredients together, then pour in blended mix and stir until fully combined into batter.

                Preheat oven to 350 degrees Fahrenheit.  Grease a muffin tin and fill each cup half way with batter.  Bake for approximately 30 mins or until a tooth pick comes out clean.

Options:

-You can take the berry sauce from my pancake recipe and use it as filling in the cupcakes by adding ¼ batter, then a spoon of berry sauce and then filling with batter to the half way point.

-You can top with berry sauce, drizzled chocolate, or chocolate icing (as seen in the pictures).