Inspired by going gluten free, dairy free and keto friendly. Found a recipe online, and used the ingredients and converted it all to make it more health friendly.
This recipe was my inspiration and it came out delicious.
Ingredients:
3 and 3/4 Cup Gluten Free Flour
1/2 Cup Vegan Dairy Free Buttermilk
100g Unsalted Butter
25ml Vanilla Essence
2 Eggs
1 and 1/2 Cup Pureed Beetroot
20ml Baking Powder
250ml Caster Sugar
1 Tbs Vinegar
4 Tbs Cocoa Powder
Pinch of Salt
Method:
Preheat oven to 180 degrees celsius.
Line a 12-hole muffin tin with cupcake liners.
Sift together gluten free flour, sugar, cocoa powder and baking powder into a large bowl and set aside.
Place grated beetroots, buttermilk, white vinegar and vanilla extract in a food processor/ nutri bullet. Process until smooth.
Now add your butter and eggs. Process until just combined.Add beetroot mixture into the flour mixture. Fold in gently.
Fill each hole in the muffin pan with 1/4 batter.
Bake for 20-25 minutes or until a skewer inserted into the middle of the cupcakes come out clean.
Transfer onto a wire rack to cool completely. Decorate to your own preference.
The recipe where I got my inspiration from:
Kristie's Pantry 