Beetroot and coconut cupcakes

Total time: 1hr
Preparation Time: 35m

For 8 piece


Fanny - fannythefoodie

Nutritional Information

Contains 342 Kcal, 2g Protein, 50g Carbohydrates, 14g Fat


  • Cake mix
  • 1 apples (small), finely grated
  • 1 beetroots (approx. 100 g), finely grated
  • 100 g coconut palm sugar
  • 50 g coconut oil, soft
  • 1 dl almond drink
  • 1 organic lemon use grated zest and 1 tbsp of juice
  • 100 g white flour
  • 1.5 tsp baking powder
  • 50 g coconut flakes
  • 1 pinch ground cloves
  • 1 tsp cornflour
  • 1 tsp cinnamon
  • 1 pinch bourbon vanilla powder
  • Frosting
  • 2.5 tbsp coconut oil, soft
  • 10 ml almond drink
  • 200 g icing sugar
  • 10 ml beetroot juice
  • 1 tsp cinnamon
  • some coconut pieces
  • 1 pinch bourbon vanilla powder
  • Utensils
  • For a muffin tin with 8 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Cake mix

    In a large bowl, combine the grated beetroot and the apple with the coconut blossom sugar, almond milk, lemon zest and juice and coconut oil. Add the flour, baking powder, coconut flakes, cornflour, ground cloves, vanilla and cinnamon and combine to form a smooth mixture. Divide evenly into the 8 muffin cases. Use an ice cream scoop to measure out the quantity for each. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C. Allow the cupcakes to cool and remove from the tin.
  • Frosting

    Stir together the coconut oil, almond milk, icing sugar, beetroot juice, cinnamon and vanilla to a smooth crème and use a piping bag to pipe onto the cupcakes. Garnish with flakes of coconut and dried cornflowers, if liked.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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