243A7625 CROP

Easy Beetroot Baby Cakes


Preheat the oven to 180ºC. 

Place the beetroot, eggs, bananas, sugar, dates, oil and almond milk into the bowl of a food processor and blend until smooth. Add the flour and combine by pulsing in short bursts until just combined. Don’t over mix.

Line or grease a 12 hole muffin tray and divide up the mixture. Bake for 12-15 minutes or until the middle of the cupcake springs back into shape after you push on it.

Keep them pretty and pink or decorate for Easter. Top baby cakes with buttercream icing. For the ears we have used marshmallows cut in half and dipped in a mixture of ½ a teaspoon of beetroot juice and 2 tablespoons of caster sugar. Make the eyes and nose out of chocolate buttons.


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