Cake Chocolate Dessert Grain free

Happy 100th post – Celebrating with Beetroot Cupcakes w. pink Cheesecake Frosting

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

It is definitely time for celebration!
This is blogpost number 100, yay, crazy how fast it goes and how much food-love that fills up the pages here in my little universe. It is wonderful and I am so pleased that all of you is following, responding and trying the recipes.
Another reason to celebrate big time is that I have finished my education. Yesterday I graduated as a: Professional Bachelor in Nutrition and Health. My bachelor thesis was defended and afterwards rewarded with a glorious A+ and I now have a shiny new title as a health professional – love it!
All of this feels great. I love the blog and all of the work around it. So many of you ask me never to stop, to keep on going and I have received quite many wishes on making a Cook Book. And trust me this is a dream of mine and I truly hope and believe that this will be reality one day. But as for now I keep on blogging and plan on starting my master in Human Nutrition in September, because I am a big time nutrition nerd and even though I just graduated I can’t wait to go back to school and receive more amazing knowledge.

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

Since I started this blog I always dreamt of the day I would do my 100th post. I remember reading Sara B’s 100th post over at  My New Roots  and thinking that she was so cool and that she had accomplished so much of what I dreamt of. She has of course developed as well and is today a Superstar (to me at least) and it shows how fast things can roll.
But today I am very proud of presenting my 100th post and celebrating it with a magical and nutritious cake.

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

I made these cupcakes last week and brought them to a dinner date with my girlfriends and they definitely got the attention they deserved. Foamy frosting and pink waves are every girls cake-dream and combined with chocolate and the word ‘cheesecake’ I pretty much think we nailed it! I heard words as ‘the best cake ever’ and ‘I can get enough of this’. I myself consumed at least four from my first batch and I already plan on making them again next week.
The chocolate cake is an adapted version of my Beautiful Beetroot Cake  I have simply made it into a grain free version with a sugar alternative that does not affect the blood sugar too much. The frosting is a kind of no-bake cheesecake with a hint of lemon flavour and an awesome colour from the natural beetroot juice. You can serve the cakes with or without the frosting and they keep moist and delicious in the fridge for several days and are even great for freezing. Lets get baking and together celebrate all of the other 99 healthy and wholesome recipes and many more to come!

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

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Beetroot Cupcakes with Pink Cheesecake frosting
Makes 12 cupcakes

50 g coconut oil
1/3 cup  coconut sugar/sukrin gold (75 g)
100 g dark chocolate (70%), chopped
200 g peeled raw beetroot (approx. 2 medium seized beets)
3 eggs

100 g almond, ground
2 tsp baking powder

3 tbsp cocoa powder
½ tsp vanilla extract or 1 vanilla bean scraped
A pinch salt

Cheesecake frosting
1 1/4 cup full fat cream cheese (300 g)
3 Tbsp greek yoghurt
2-3 Tbsp honey or 6-8 stevia drops
2 Tbsp lemon juice
Zest from 1 organic lemon
½ tsp ground vanilla
1-2 Tbsp beetroot juice

Preheat oven to 350 F °/175 C   ° (with fan).
Grate the beetroots finely, and squeeze 1-2 Tbsp juice out of them. Chop the chocolate and melt it in a double boiler together with the coconut oil.
In a bowl combine eggs, sugar and vanilla. Whisk it thoroughly together.
Add the liquid chocolate mix to the egg mix while you stirring. Add the remaining ingredients and mix well. If you do not mind tasting raw eggs try to taste the batter, adjust the sweetness with more sugar if necessary.
Greasy you muffin cups if necessary and fill up ¾ of each cup. Bake in oven for approximately 20 minutes.
Let the muffins cool completely and preferable sit for hours in the fridge here they become moist, creamy and delicious (I prefer to store them in the fridge overnight).

Mix all of the ingredients for the frosting well together. Add the frosting to a piping bag. Style each cupcake as desired and serve straight away :)

Love always

Beetroot cupcakes w. pink cheesecake frosting - A tasty love story

Comments (29)

  • Hej Josephine.
    Kan du skrive lidt om hvornår du vælger at bruge sukrin gold / coconut sugar og hvornår du bruger andre sødemidler, fx almindelig sukrin?
    Hilsen Helene

    • Hej Helene. Jeg bruger aldrig alm sukrin – den er for mig alt for kold i munden. Men sukrin og kokos sukker bruger jeg på lige fod. Det afhænger blot af hvad jeg har i skabet eller hvad jeg lige føler for. Jeg synes resultatet bliver tæt på det samme. Men kokossukker er billigere og indeholder gode mineraler og vitaminer, så hvis man ikke går op i indtag af kulhydrater el. kalorier er kokossukker at foretrække, og det har stadig ingen negativ virkning på blodsukkeret som alm hvid sukker og fruktose har :)

  • These cupcakes are very beautiful and just in time for Valentine’s Day! Congratulations on the shiny new title. Well done!

    • Thank you so much – and oh yes these might be the perfect valentine cake as well :)

  • Congratulations!!!! Happy 100th!! Wishing you wonderful things for your future !! :) xxxxx

  • Congratulations on this milestone. These cupcakes look delicious. Great way to celebrate.

    • Yeah I thought so too – hop you’ll try them as well they are so good!

  • Congratulations on your first 100 Josephine! This is the first post I have received and am inspired by the deliciousness of the beetroot, use of natural colour for the icing plus it is gluten free! I look forward to following your future posts.

    • Oh I am so glad to hear that – I love the all natural-ness too using beetroot to colour and the depth of all the flavours :)

  • Congratulations on post #100 and your new bachelor title! Those cupcakes look adorable! I will have to make an adaption to dairy-free frosting, but that’s nothing that cashew cream can not fix ;-)

    Enjoy the time off University, and the Masters starting in September! Also I hope to be starting a bachelor in September in Aarhus, so maybe see you one of these days for a cooking session!!

    <3 Eatable's Ash

    • Uh that sound exciting – hope you’ll get in :) Could be so nice meeting you there! I wish you all the luck in the world and thank you so much for your kind words!

  • Congrats on all of your accomplishments! Knowledge is awesome just, like your lovely cupcakes.

  • Kære Josephine.
    Stort tillykke med din nye titel – ?nsker dig rigtig god vind med det næste!
    Knus fra Pernille

  • Congratulations! How wonderful you finished your education :)
    These cupcakes look amazing!
    And you should so write a cook book. That’s be amazing!

  • Congratulations on your 100th post and on completing your bachelor! How lovely to celebrate these milestones with such a gorgeous recipe! I just wanted to let you know that I am really enjoying your blog. I love that you are showing us that healthy can also be delicious and attractive. Here’s to the next 100 posts!

  • they look great!

  • Happy 100th! I love desserts with secret healthy ingredients! <3

  • Hi! Just want to say congrats !! I’m a huge fan of your blog. I’m starting a four year degree to become dietitian and nutritoinist this year so hopefully in four years ill be able to put up a similar post to yours. Making this recipe today as I have some beetroots from the garden and only one beetroot Choc muffin left in the freezer. Also love the carrot cake balls! They will be the perfect snack at uni.
    Love from Australia,

    • Mmm, sound so great, love it when you grow your own veggies, wish I had that opportunity! And the best of luck with your degree, it is a wonderful study :)

  • Grattis till 100 inl ¤gg! Cupcaksen ser underbart goda ut! Kan man byta ut mandelmj ¶let mot kokosmj ¶l eller något annat mj ¶l? T ¤nkte baka dessa till en n ¶tallergiker!

    • Tak :) Ja, så længe det ikke er det affedtede kokosmel, så er det helt fint tror jeg :) Måske de bliver lidt mere smuldrede, men hvis du prøver at finmale kokosmelet inden, så burde det fungere :)

  • Congratulatons! I feel like I stalk you on instagram and pinterest but I love your recipes and photos. I’m trying to move towards more grain & sugar free recipes so please keep the recipes coming they are really inspiring me.

    • Haha, feel free to stalk that is just great! And no worries I am definitely keeping these recipes coming :)

  • du ¤r sååå inspirerande! jag ¤lskar dessa! och måste baka dom!
    TACK f ¶r en fantastisk blogg!

    • Det er jeg vældig glad for at høre! Håber de blir lækre :)

  • Made these this weekend – they were amazing! Also made your kale and beet salad and walnut chilli pesto recently (all turned out delicious!). Can you tell I’m a bit obsessed with your blog at the moment ;) Thanks so much


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