Good Morning Dear 😊
Today I experimented with the tastes of my household. I baked red beet cupcakes 🤭. Curiosity was amazing, every now and then one of the children would come up and ask what I was doing 😄. I didn’t want to alienate them, I said they’d see it later 😆. The best was my oldest son, who came up and said,:
– “I was already happy to eat something delicious, and you had to spoil it and add beet. Ew.”
– And I said, “you don’t have to eat, more for me will be 😉.
– He said, “and I won’t.”
Wanting to know his opinion, I gave him a piece to try. He was very defensive, but he did it for mommy. He said that I gave him a piece without beets 😄.
The team remains unchanged i.e. 5 and ½ on the healthier side of the power 😉.
Cupcakes are delicious, fluffy, and melt in your mouth and most importantly, they do not smell and taste of beets and at the same time, you can smuggle a little health for our children 😊.
I give a recipe for those who want 😊.
Ingredients for 12 muffins:
1 tablespoon ground flaxseed
3 tablespoons warm water
1 cup vegetable milk (I used coconut)
1 tablespoon apple cider vinegar
¾ Cup brown sugar (I added a little less)
½ Cup beet purée (I cooked one beet until soft, then blanched it in a blender)
¼ Cup oil
1 ¼ cup wheat flour
½ Cup cocoa (for me too much cocoa, next time I will add ⅓ )
1 teaspoon baking soda
½ teaspoon baking powder
a pinch of salt
⅓ Bitter chocolate bars / 30 g
⅓ Cup coconut milk
a pinch of cardamom
sprinkles (you can add anything at will)
Method of preparation:
1) In a glass, combine the ground flaxseed with warm water and set aside for a few minutes.
2) Meanwhile, in a large bowl, measure out the remaining wet ingredients, add the flaxseed and mix thoroughly with a hand blender or mixer.
3) In a smaller bowl, mix the dry ingredients, then gradually add them to the wet ingredients all the time stirring with a spoon. When all the ingredients are already in the bowl, stir for a while until the ingredients are completely combined and set aside.
4) Preheat the oven to 180 degrees.
5) Put paper cupcake molds into the mold or lightly oil the mold. Pour the dough into each hole or use a spoon to fold it over. Place in a hot oven and bake for 12-15 minutes for small cupcakes, or 15-18 minutes for larger cupcakes.
6) When the muffins are baked, in a small saucepan, dissolve all the ingredients of the coating, stirring with a spoon or a whisk. Remove from heat and set aside to cool completely.
7) Baked muffins cool, then remove from the mold. Each one gently dip in the cooled glaze, and at the end sprinkle with sprinkles or decorate at your discretion.
Moment for You
P.S. Recipe borrowed from jadlonomia.