Beetroot and Strawberry Cupcakes with Coconut Cream Recipe

written by Lisa Guy

Beetroot and Strawberry Cupcakes with Coconut Cream Recipe

Credit: Lisa Guy

Beetroot is rich in antioxidants and beta-carotene, which protects cells in the body from oxidative damage and inflammation. This tasty root vegetable is also an excellent source of fibre and complex carbohydrates. Including antioxidant-rich foods like beetroot in the diet is one of the best ways to reduce the risk of chronic diseases like cancer and heart disease. Coconut milk contains beneficial saturated fats, which are an excellent energy source for the brain. Coconut milk is a source of caprylic acid, a potent anti-fungal compound useful for treating and preventing candida. Strawberries are an excellent source of free radical-neutralising antioxidants and vitamin C, both important for boosting immune health and for preventing infections and chronic disease.

Makes: 12 cupcakes



  • 190g raw beetroot (around 2 medium beets), grated
  • 1 large apple, peeled & grated
  • 2 eggs
  • 1 tsp vanilla bean paste or essence
  • Pinch sea salt
  • 1½ cups almond meal
  • ¼ cup raw cacao powder
  • 3 tbsp coconut oil
  • ¼ cup raw honey
  • ¼ tsp baking soda
  • ½ cup diced strawberries

  • Topping
  • 400g can full-fat coconut cream
  • 1 tbsp maple syrup or raw honey
  • 1 tsp vanilla bean paste or essence
  1. Place can of coconut cream in fridge overnight, or for a few hours. Gently remove can and open without shaking. Remove top cream layer and put in a medium bowl. Leave coconut cream in freezer until ready to whip it.
  2. Preheat oven to 180ºC. Place cupcake cases in cupcake tray.
  3. Using food processor, blend beetroot, apple, eggs, vanilla, salt, almond meal, cacao, coconut oil, honey and baking soda. Stir through strawberries by hand.
  4. Pour mixture into cupcake cases and cook for 45 mins, until skewer comes out clean from middle.
  5. Allow cakes to cool completely before adding topping.
  6. Take coconut cream from freezer and add maple syrup and vanilla, then whip with electric blender until fluffy.
  7. Top each cupcake with coconut topping and sprinkle with desired toppings like fresh fruit, crushed nuts, carob or chocolate pieces, dried flowers (rose petals or lavender), toasted coconut or freeze-dried crushed raspberries.
  8. Keep cakes in fridge until ready to serve.

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Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .