Ingredients
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INGREDIENTS FOR 12 CUPCAKES
-
250g very strong flour
-
150g cane sugar
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120ml water
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100ml sunflower seed oil
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80g dark chocolate chips
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200ml beetroot juice or 2 beetroots
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1 packet of baking powder
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a pinch of salt
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FOR THE FROSTING:
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250ml coconut cream
-
shelled pistachiosto taste
Directions
Love is in the air! Surprise your sweetheart with this delicious recipe: soft, colourful cupcakes decorated with coconut and pistachio frosting. Ready in less than an hour!
Ingredients
INGREDIENTS FOR 12 CUPCAKES |
|
| 250g very strong flour | |
| 150g cane sugar | |
| 120ml water | |
| 100ml sunflower seed oil | |
| 80g dark chocolate chips | |
| 200ml beetroot juice or 2 beetroots | |
| 1 packet of baking powder | |
| a pinch of salt | |
FOR THE FROSTING: |
|
| 250ml coconut cream | |
| shelled pistachios | |
Steps
|
1
|
Option 1 - using a juicer: Clean the beetroots well, cut them into quarters and add them into your slow juicer. Set aside 200 ml of the juice and 3 tablespoons of beetroot pulp. Option 2 - using beetroot juice (store-bought): Skip this step and just use your organic beetroot juice from the store. |
|
2
|
Add flour, sugar, baking powder, salt and beetroot pulp if you have into your Panasonic breadmaker. Next, add oil, beetroot juice and water. Use the kneading programme for 10 minutes until the mixture is dense and uniform. If it is too liquid, add a few tablespoons of flour and run the dough programme again. |
|
3
|
Use butter to grease and flour the muffin tins. Add the chocolate chips to the dough, mix well and portion the mix into the muffin tins. Bake in the oven at 180°C for 25 minutes. |
|
4
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For the frosting, whip the coconut cream for about 10 minutes with the help of an electric whisk until frothy and firm. Transfer the frosting into a pastry bag and decorate the top of the cupcakes. |
|
5
|
Garnish with chopped pistachios and little beetroot hearts and serve. |
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