2 Veg Chocolate Cup Cakes


Ingredients: 

2 Veg Chocolate Cupcakes

2 cups wholemeal self raising flour (gluten free SR flour would also work)

1 tsp baking powder

3tbsp cacao powder

1 cup almond milk

Β½ cup beetroot puree

2tbsp rice malt syrup

1tbsp apple cider vinegar

1/3 cup coconut oil


Method:

In a bowl combine all of the dry ingredients (flour, baking powder, cacao powder).

In a separate bowl combine all of the wet ingredients (almond milk, rice malt syrup, apple cider vinegar, coconut oil)

Pour the wet ingredients into the dry ingredients until just combined, be careful not to over mix. Spoon into lined cupcake tray and bake in a moderate oven for approx. 25mins. Meanwhile prepare buttercream. Makes 12 cupcakes.


Chocolate β€˜ButterCream’


Ingredients: 

1 medium sweet potato

1 tbsp cacao powder

3 Medjool dates

1-2tbsp almond milk

1 tsp vanilla

1 tbsp coconut oil or cacao butter


Method:

Bake the sweet potato in the oven until soft (roughly 30mins) then cut open and scrape out the flesh. In a food processor add all ingredients and process until smooth. Refrigerate for 30mins. Then ice the cupcakes. The icing is at a good consistency to pipe, otherwise simply ice them with a knife.