RED VELVET DONUTS
These donuts and cupcakes, naturally dyed with beetroot and with a delicious greek yogurt frosting, are perfect for Valentine's Day!
Beet, Beetroot, Donuts
Beetroot (to purée)
approximately 1 beetroot
Eggs (at room temperature)
Raw brown sugar
Extra virgin olive oil
Apple cider vinegar
Organic all-purpose flour
Unsweetened cocoa powder
For the "frosting":
Chocolate decorations (hearts...)
Boil the beetroot until soft. Then peel it and purée it - with 15 gr of water - using a food processor. The smoother the better.
Preheat the oven at 175°C (350°F).
In a large bowl, using a stand/hand mixer, whisk together eggs and brown sugar until nice and fluffy.
Add beetroot purée, oil and apple cider vinegar and whisk again.
Sift flour, cocoa powder and baking powder into the wet mixture and stir (do not over-mix).
Lastly add vanilla and chocolate chips and combine with a spatula.
Pour the mixture into the cupcakes liners or donuts molds. Bake for 15/17 minutes (check with a toothpick).
Combine greek yogurt (better if "drained" so it's firmer) and maple syrup then decorated your donuts and cupcakes.
© Healthy Little Cravings