red velvet cupcakes
with creamy ricotta icing
- 1 cup (120g) almond meal (ground almonds)
- ¾ cup (135g) rapadura sugar
- ¾ cup (105g) wholemeal spelt flour
- 2 teaspoons baking powder
- 1 beetroot (250g), peeled and finely grated
- 3 eggs
- ½ cup (125ml) light-flavoured extra virgin olive oil
- ½ cup (125ml) buttermilk
- 2 teaspoons vanilla extract
- 50g freeze-dried raspberries+
- 1 beetroot, thinly sliced
- 1 tablespoon honey
creamy ricotta icing
- 2 cups (480g) firm ricotta+
- ⅓ cup (80ml) milk
- 2 tablespoons honey
- Preheat oven to 160°C (325°F). Place the almond meal, sugar, flour, baking powder, beetroot, eggs, oil, buttermilk and vanilla in the bowl of an electric mixer and beat for 3 minutes or until well combined. Spoon the mixture into 12 x ½-cup-capacity (125ml) cupcake tins lined with paper cases. Cook for 25–28 minutes or until cooked when tested with a skewer. Place on a wire rack to cool completely.
- To make the beetroot chips, increase oven temperature to 180°C (350°F). Place the beetroot on a large baking tray lined with non-stick baking paper and drizzle with the honey. Cook for 12–14 minutes or until the honey is bubbling and beetroot is golden. Set aside to cool completely.
- To make the creamy ricotta icing, place the ricotta, milk and honey in a food processor and process for 1–2 minutes or until smooth and creamy. Place in a piping bag fitted with a 1cm round nozzle and pipe onto the cooled cupcakes. Top with the beetroot chips and sprinkle with freeze-dried raspberries to serve. Makes 12.
+ You can find freeze-dried raspberries in health food stores and firm ricotta in the deli section of supermarkets.
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