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
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.