Chocolate beet cupcakes {gluten-free}

 In Cupcake & muffin, Recipes

The Flying Apron is a very interesting place in Summerville. There, you may sleep, eat, read a book in a cosy room and also take a cookery class. The Chef Chris and wife Melissa like to surprise their guests by using good and local fresh ingredients in unusual recipes. Among them, the chocolate and beet cake was one of their favorite pastry. So we’ve twisted the recipe together, making it suitable for gluten-free diet and using Madagascar chocolate inside the cake and icing. Yummy!

Chocolate beet cupcakes {gluten-free}

Ingredient (12 cupcakes):

For the cake

  • 200 grams pre-cooked gratted beetroot
  • 40 grams rice flour
  • 40 grams coconut flour
  • 1 teaspoon baking powder
  • 75 grams grapeseed oil
  • 120 grams cane sugar
  • 1 tablespoon honey
  • 4 eggs
  • 40 grams cocoa powder
  • 1 teaspoon vanilla extract

For the chocolate icing

  • 150 grams dark chocolate 70%
  • 100 grams cream 35%
  • 25 grams honey
  • 25 grams soft unsalted butter


Preheat the oven to 180°C/350°F. In a robot, mix all the cake ingredients. Divide batter between muffin paper cups filling 3/4 full. Cook for 30-35 minutes or until a knife inserted into the center comes out clean. Leave to cool.

Prepare the icing. In a saucepan, boil the cream and honey. Melt the chocolate in another bowl. Pour the cream on the chocolate. Mix it well. Add the soft butter and stir until homogeneous. Pour in a piping bag. Refridgerate for 15 minutes. Check the texture. If hard enough, pipe the icing on the top of the cupcakes. Keep in the fridge and take out the fridge 15 minutes before serving.

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