Let them eat cake! Chocolate Cupcakes With Vanilla Beetroot Cashew Icing and Blackberries

chocolate cupcakes and beetroot icing

 

Everyone knows that when you go on the “Monday morning diet” cake is definitely out of the question. I remember once in my teens I was reading a diet book and there was a whole chapter dedicated to all types of cake items that should NOT be eaten.
After reading this chapter guess what I wanted to eat? CAKE!

I mean we have even tried to make cake healthy……..it’s called a muffin!
Yep, let’s call it a skinny muffin which will sit right beside my skinny latte which are sadly loaded with sugar!

Instead, I would like to write a whole chapter on vanilla buttercream!
The pillowy swirls of sweet vanilla bean cream on top of the fluffy angelic vanilla sponge. I mean any celebration we have cake is invited, it is given the best seat in the house.

So is cake really so bad?
Well, I recently had a piece of cake in its full glory and the after effects left me reaching for the fruit salad. I was looking for relief from the fire hose blast of a sugar hit.
The intense sweetness left my teeth ringing in sugar and my stomach heavy.
I swear I actually heard my heart beat in my ears of my body undergoing the cocaine effects. Maybe I am going over the top but what I know to be true is that after cake I don’t feel that great.

The solution is to have cake but make it out of items that include more fibre like nuts and oats. Include sugar but not a lot and not refined. To use fat but a fat our body loves coconut oil. So that when I have my cake and coffee, afterwards I feel revived!

If you like baking give my cake a try and see how it makes you feel.

chocolate beetroot cupcakes

Coconut oil blended with honey
Coconut oil blended with honey
Dry ingredients
Dry ingredients
Cake batter folded with whipped coconut cream
Cake batter folded with whipped coconut cream

 

Chocolate Cupcakes With Pink Beetroot Cashew Icing and Blackberries

(makes 12 small cupcakes)

Cake:
4 Tbsp coconut oil (firm not melted)
1/2 cup (125ml) raw honey (or brown rice syrup/ agave syrup)
125g (1 cup) ground almonds
100g (1 cup) oats (gluten-free if needed)
2 Tbsp cacao powder (sifted so no lumps)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1-2 Tbsp water (Add to cake batter at the end if mixture is dry)
1 can full-fat coconut milk chilled (just the coconut cream)
Icing: ***For chocolate icing see bottom note
200g (1 cup + 2 Tbsp) Cashews soaked overnight
3 Tbsp coconut oil
2 Tbsp honey
4 tsp beetroot juice
1/2 tsp vanilla paste, extract or powder
a handful of Blackberries to top off

CAKE
1) Beat honey and coconut oil together. It should be fluffy and creamy. set aside.
2) Grind your oats in a food processor to a flour.
Mix your dry ingredients together ground almonds, oats, cacao powder, baking powder and baking soda, and salt.
Beat your two mixtures together with an electric beater or food processor.

3) Add 1 Tbsp or 2 Tbsp of water if cake mixture is looking too dry

Then
4) Beat only the cream from your chilled can of coconut milk. Be careful to spoon off only the coconut cream and not the coconut water from your chilled tin.
5) With a spatula gently fold whipped coconut cream with cake batter. (see photo)

Put into lined small cupcake tin and place in a preheated over 180c/350f for 25-30 mins or till fully set. Allow to cool on wire rack

ICING

1) take your drained soaked nuts and place in food processor. Grind till fully broken down. Add coconut oil, honey, and vanilla blend till fully combined.
2) To make pink I used the fresh juice of a beetroot or leftover beetroot juice from a tin (4 tsp of liquid in total).

3)Spoon into a piping bag and chill in the fridge till more firm like 20 mins. Then pipe over cooled cupcakes and add blackberries. Enjoy the fruits of your labour!

***For chocolate icing option add I or 2 Tbsp of cocoa powder to icing and omit beetroot.

chocolate icing

 

 

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