I have been playing around with alternatives to the more traditional baking.  I made these cupcakes with fresh beetroot, removed the eggs and butter and simply added oil.   I also whipped up some coconut cream as a deliciously refreshing frosting.

Makes 10 cupcakes

Ingredients

2 medium cooked beetroot, peeled and cooled

1 cup almond milk

1 tsp apple cider vinegar

½ cup coconut sugar

¼ cup coconut oil or virgin quality oil

1 tsp vanilla extract

1 cup wholemeal flour

½ cup cacao

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

Coconut frosting

1 cup chilled coconut cream

1 Tbsp icing sugar

Method

Preheat the oven to 180C

Grease the muffin tins lightly with oil

Place the almond milk in a bowl and add 1 tsp vinegar, mix and let sit whilst you get the remaining ingredients together.

In a food processor add the cooked, peeled beetroot and pulse until a coarse pulp occurs.

Add the sugar, oil and vanilla. Blend lightly to combine.

Add the almond milk and blend once again until combined.

Add the flour, cacao, baking soda, baking powder and salt.

Blend until just combined.

Spoon evenly into prepared tins and bake for 20-30 minutes so when lightly touched the cakes spring back.

Remove from the oven and cool.

Whilst the cakes are cooling.

Put the cooled coconut cream in a food processor, add the icing sugar and blend until thickened up light whipped cream.

Remove the cakes from the tins and cool completely.

Ice with the coconut frosting.

Will keep in the fridge for up to 3 days.