Chocolate And Beetroot Cupcakes With Avocado And Chocolate Frosting

• Cake mix
• 1/3 cup cocout oil
• 3/4 cup honey or agave
• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1 1/2 cups spelt flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 3/4 cup cocoa powder
• 2 cups finely grated beetroot
• 1/2 teaspoon vanilla essence
• Frosting
• 2 very ripe avocados
• 1/2 cup dark chocolate, melted
• 2 tablespoons coconut oil, melted
• 2 tablespoons cacao powder
• 1/2 cup agave or honey
• 1 drop vanilla essence

1. Preheat your oven to 180?C.rnrnGrease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.
2. On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.
3. Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out cleanrnLeave to cool and get started on the icing
4. Melt the coconut oil and dark chocolate in the microwave until its runny.rnrnSpoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.rnIce using a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!

mix, cocout oil, honey, almond milk, apple cider vinegar, flour, baking powder, cinnamon, cocoa powder, beetroot, vanilla essence, frosting, very ripe avocados, dark chocolate, coconut oil, cacao powder, honey, vanilla

Taken from food52.com/recipes/29146-chocolate-and-beetroot-cupcakes-with-avocado-and-chocolate-frosting (may not work)