Home » Recipes » Macadamia, beetroot and cacao cupcakes

Macadamia, beetroot and cacao cupcakes

Rich in flavour, colour and nutrients, these naturally sweetened beetroot and cacao cupcakes are filled with the buttery crunch of Australian macadamia nuts. Topped with a coconut and macadamia cream frosting for the perfect indulgent yet healthy treat.
No ratings yet
Course Dessert
Preference Dairy Free, Gluten Free, Vegetarian
Perfect for Kid Friendly Recipe
Skill level Easy

Ingredients
  

  • 250 g beetroot* cooked & peeled
  • 3 eggs large, free range
  • 3 tbsp macadamia nut oil
  • 2 tbsp pure maple syrup
  • 4 tbsp raw cacao powder
  • 1/4 cup coconut flour
  • 1 tsp vanilla bean powder**
  • 1 tsp baking powder
  • 1/2 cup Australian macadamia nuts chopped

Frosting

  • 400 ml canned premium coconut milk refrigerated overnight
  • 2 tbsp raw cacao powder
  • 1 tbsp macadamia nut butter***
  • 1 tbsp pure maple syrup
  • 8-10 macadamia nuts

Instructions
 

  • Pre-heat oven to 180°C.
  • In a blender or food processor, puree cooked and cooled beetroot with macadamia nut oil and maple syrup.
  • In a mixing bowl whisk eggs really well. Pour in beetroot batter and combine.
  • Add cacao powder, coconut flour, vanilla and baking powder and combine well.
  • Fold through macadamia nuts.
  • Spoon batter into a greased cupcake tray.
  • Bake in oven for 20 – 25 minutes or until cooked through. Allow to cool.
  • Meanwhile, prepare frosting. Take coconut milk out of fridge. Do not shake! Scoop out the coconut cream solids that have risen to the top. (Keep the liquid for another use such as smoothies).
  • In a medium mixing bowl use electric beaters to whip coconut cream solids with maple syrup until thickened.
  • Stir through macadamia nut butter and cacao powder. Combine well. Transfer to fridge for 20-30 minutes to thicken.
  • Once cupcakes are cooled, spoon frosting into a piping bag and ice cupcakes (or spread with a knife). Top with a macadamia nut on each.
  • Store in refrigerator.

Notes

*You can purchase pre-cooked beetroot in the produce section of your supermarket or fruit shops.
**Or use a good quality vanilla extract.
***Purchase macadamia nut butter from health food stores, whole food stores or the health food section of your supermarket. You can also make your own macadamia nut butter by blending raw macadamia nuts in a high speed blender or food processor until it makes a paste.

Nutrition

Calories: 2452kcalCarbohydrates: 125gProtein: 48gFat: 214gSaturated Fat: 103gPolyunsaturated Fat: 20gMonounsaturated Fat: 79gTrans Fat: 1gCholesterol: 491mgSodium: 938mgPotassium: 2863mgFiber: 36gSugar: 60gVitamin A: 795IUVitamin C: 17mgCalcium: 644mgIron: 26mg

Similar recipes

Macadamia swirl Easter cake Macadamia swirl Easter cake Macadamia swirl Easter cake For some Easter entertainment look no further than decorating this delicious macadamia swirl cake to your… Read More
Aussie fruit platter with macadamia chocolate bark Autumn fruit platter with macadamia chocolate bark Autumn fruit platter with macadamia chocolate bark The classic fruit platter is made extra special with the addition of macadamia… Read More
Macadamia fig cake Macadamia fig cake A perfect companion for afternoon tea, this macadamia fig cake is delightfully morish yet not too sweet.… Read More
Yemeni banana, bread and macadamia pudding Masoub – Yemeni banana, bread and macadamia pudding  Masoub – Yemeni banana bread and macadamia pudding This unexpected and delicious pudding is little known outside Arabic countries, but… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more