Happy ‘HEARTBEET’ cupcakes
MAKES 12 CUPCAKES / PREPARATION AND BAKING: 20 MIN
DRY INGREDIENTS 125ml (½c) coconut flour 7,5ml (1½t) cream of tartar 2,5ml (½t) bicarbonate of soda 1,25ml (¼t) psyllium husk powder pinch of salt WET INGREDIENTS 200g beetroot, steamed, peeled and chopped 250ml (1c) milk or milk substitute 4 large eggs 60ml (¼c) cocoa powder 45-60ml (3-4T) natural sweetener 15ml (1T) olive oil 15ml (1T) apple cider vinegar 125ml (½c) nut or peanut butter RED BERRY SWIRL ICING 375ml (1½c) sweet amasi cream cheese (see recipe, right) 45ml (3T) powdered natural sweetener 30ml (2T) melted butter 5ml (1t) vanilla extract 30-45ml (2-3T) berry jam with fresh rosemary (see recipe, right) fresh berries, dark chocolate shavings, edible flowers and/or leaves to garnish
Preheat the oven to 190°C and line a standard muffin pan with paper cups. 1 Dry ingredients Sieve all the ingredients into a mixing bowl. 2 Wet ingredients Add all the ingredients to a jug blender or bullet blender and blitz to a smooth batter. Make sure the beetroot is well
incorporated. 3 Add the wet ingredients to the dry ingredients and whisk with a hand mixer until well combined. Set aside for 30 seconds. 4 Divide the batter equally among the paper cups in the muffin tin. Bake in the oven for 16-18 minutes or until a skewer inserted into the middle comes out clean. 5 Remove from the oven and set aside to cool in the pan for a few minutes before tipping out onto a wire rack. 6 Red berry swirl icing Put all the ingredients, except the jam, in a bowl and beat with a hand mixer until fluffy. Use a spoon to gently swirl in the jam (don’t over-mix). 7 Spread the icing on the cupcakes and decorate with your choice of berries, chocolate and/or flowers and leaves.
BASIC AMASI CREAM CHEESE
2L full-cream amasi the whey has drained off, you’ll end up with a soft “cream cheese” that can be eaten as is or used as the base for other recipes. Store in an airtight container in the fridge. 375ml (1½c) basic amasi cream cheese 30ml (2T) melted butter 2,5ml (½t) vanilla extract 30-45ml (2-3T) natural sweetener 1 Combine the ingredients in a mixing bowl and use an electric mixer to whip up a smooth creamy spread that can be used as a dip or spread or added to other dishes. Store in an airtight container in the fridge. Makes ± 400-500ml (2c) jam / Preparation: 5 min 750ml (3c) frozen berries 15-30ml (1-2T) fresh lemon juice 125ml (½c) water 45-60ml (3-4T) natural sweetener 4 rosemary sprigs stevia drops 1 Combine all the ingredients, except the stevia drops, in a saucepan over medium heat. 2 Simmer for 35-40 minutes or until reduced to a thick, spreadable consistency. 3 Adjust the sweetness to your preference by stirring in a few drops of stevia. 4 Remove the rosemary sprigs and set the jam aside to cool before spooning into a sterilised glass jar. Keep in the fridge for up to 10 days.