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Fruit and vege red velvet cupcakes with cacao avo frosting

If you’re fan of cupcakes then you’ll absolutely LOVE my fun take on red velvets with a delish twist to finish too! I’ve made these gluten free with yummy buckwheat flour, pumped some beautiful red colour in with beetroot, iced with the most healthfully decadent cacao avocado frosting and the cherry on top are the @tasti_australia NEW FRUIT+VEGE Strawberry & Beetroot Wholefoods Balls (ok so not a cherry but an awesome wholefood ball!!!)
Our family loves the balls as an easy, nutritious snack because rather than a base of dates they’re made with apple, sunflower seeds, coconut, strawberry and beetroot! There are a few flavours in the new Tasti Fruit+Vege Wholefoods Balls family but these work an absolute treat as the topping on the cake! You’ll find this recipe below and the new TASTI treats at major supermarkets now. Enjoy!
+This is a partnered post with Tasti Australia, all thoughts and opinions expressed are the authors own.
TASTI FRUIT+VEGE RED VELVET CUPCAKES WITH CACAO AVO FROSTING
Makes 8 cupcakes
Gluten Free : Dairy Free : Vegetarian
CUPCAKES:
1/4 cup extra virgin olive oil
1/3 cup honey or maple syrup
2 free range eggs
1/4 cup raw cacao powder
2 teaspoons vanilla extract
2 teaspoons gluten free baking powder pinch salt
250g fresh beetroot, peeled and grated
1 cup buckwheat flour or spelt flour for non-gluten free option
TOPPING:
2/3 cup avocado flesh
1/4 cup raw cacao powder
3 tablespoons maple syrup
8 TASTI FRUIT+VEGE Strawberry & Beetroot Wholefood Balls, cut into quarters
Heat oven to 170C and line muffin tin with cupcake wrappers. In a large mixing bowl whisk together oil, maple, eggs, raw cacao powder, vanilla, baking powder and salt until creamy. Add beetroot and flour and mix. Pour into cupcake wrappers in tin and place in oven to bake for 20-25 minutes or until the top springs back gently when touches. Allow to cool in tin for 10 minutes then transfer to a wire rack to cool completely. Whilst cooling make the frosting by blitzing avocado, raw cacao and maple syrup in a blender until smooth. Once cupcakes are cooled frost with avocado icing, sprinkle with desiccated coconut and top with 4 pieces of TASTI FRUIT+VEGE Wholefood Balls each.
Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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