Aprons on? Let‘s Cook!
Packed with fibre thanks to the wholegrains, seeds and fruit & veg which make these cakes a nutritious and devilishly indulgent Halloween treat! The raspberry and beetroot filling, not to be mistaken for blood and gore, also happens to be packed full of nutrients for our blood and heart, including dietary nitrates, which help to support blood flow and circulation, as well as iron and betacyanin, an antioxidant that supports the heart. Both beetroot and raspberry are a good source Vitamins A, C and folate as well. Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients.
Ingredients
Cake ingredients
- 10g milled flaxseeds + 30ml water
- 70g brown rice flour
- 70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if preferred)
- 60g dark cocoa powder or cacao powder
- 1 tsp baking powder
- 120g honey or maple syrup
- 80g olive oil or melted coconut oil
- 1 tsp vanilla extract
- 200ml milk (or dairy free alternative)
- 1 tsp vinegar
Filling ingredients
- 160g cooked beetroot (not in vinegar), roughly chopped
- 125g raspberries
- 35g honey or maple syrup
- 10g milled chia seeds (you can mill them by blitzing them in a blender)
Frosting ingredients
- 70g coconut oil or butter, melted
- 60g dark cocoa powder or cacao powder
- 45g maple syrup/honey
- 60 ml water or milk
- 2 tsp vanilla extract
Equipment
- Blender
- Measuring scales
- Mixing bowl
- Whisk
- Measuring spoons
- Measuring jug
- Sieve
- Small saucepan
- Plate
- 12-hole fairy cake tin
- Fairy cake cases
- Knife
- Circular cookie cutter (3-4 cm)
Allergens
Dairy (optional)
Directions

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