This time we didn't reinterpret our bowls in a delicious recipe, but instead used our opinion-dividing Beet Shot. Sounds strange, but tastes delicious.
Our Beet Shot is a classic ginger shot made from ginger, apple and lemon juice - pimped with the super tuber beetroot. A daring combination, but trust us - if you like beetroot, you'll love our shot. In our cupcakes, the beet shot is used alongside cooked beetroot in the dough and brings a slightly earthy, minimally spicy note to the sweet cakes. The vegan frosting is made on the basis of cashew nuts (every vegan's darling) and is not only incredibly creamy, but also has a really nice color thanks to the beetroot powder.
If you want to try something new and want a little variety in the kitchen, then you should definitely try this recipe. Beetroot not only works in savory dishes, but can also be made into sweet dishes. The diverse benefits of the red tuber are of course retained ;)
Just try it out yourself:
Recipe for beetroot cupcakes with chocolate
Preparation time: 1 hour
For 6 cupcakes
Ingredients for the dough:
- 1 Beet Shot
- 180 g cooked beetroot
- 30 ml neutral rapeseed oil
- 1/2 tsp apple cider vinegar
- 50 g dark chocolate
- 120 g spelt flour
- 60 g coconut blossom sugar
- 1 tablespoon cocoa powder
- 1 teaspoon Baking powder
- 1/2 tsp baking soda
Ingredients for the cream:
- 150 g cashew nuts, ideally soaked in plenty of water overnight
- 1 tablespoon coconut oil
- 50 g soy yogurt
- 1 tablespoon of almond paste
- 2 tbsp maple syrup
- 2 tbsp beetroot powder
This is how you prepare the cupcakes:
- Preheat the oven to 180° top/bottom heat.
- Puree the beetroot with our Beet Shot, rapeseed oil and apple cider vinegar in a blender.
- Melt the chocolate in a water bath and then fold in the beetroot mixture.
- Mix the spelled flour, sugar, cocoa powder, baking powder and baking soda together and then add the liquid ingredients until a smooth dough is formed. Then it goes into the oven for 20 minutes.
- While the muffins are baking, you can prepare the cream. To do this, drain the soaked cashews and melt coconut oil over low heat.
- Then puree all the ingredients for the frosting together and fill the mixture into a piping bag.
- This should then rest in the refrigerator for 20 minutes.
- Then all you have to do is decorate the muffins (cooled!) with the cream and you're done!
- Enjoy your meal!
Our ginger shots are not only perfect for a kick-start in the morning. As you can see, they are also great for baking and cooking. Try our Ginger Energy Balls with our Ginger Shot – the perfect snack for the next afternoon slump. You can find the recipe on our blog.
This is what makes our ginger shots special:
- From natural organic ingredients
- Without preservatives and flavor enhancers
- Freshly processed
- 100% Cold Pressed
- Maximum freshness through HPP process
- Vegan
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