Healthy Red Velvet Cupcakes with Cashew Nut Cream

I thought I would try out a new recipe for Fathers Day, although seeing as they came out a little bit red/pinkish it maybe good for Mothers Day!! This recipe has been adapted from the one found on "The Healthy Chef" website. It makes 12 smallish cupcakes, which didn't last long in our household. The last ones were eaten (without icing) after dinner with Quirky Jo's Cashew honey vanilla bean custard http://quirkycooking.blogspot.com.au/2012/02/cashew-honey-vanilla-bean-custard.html Yum!

2 large raw beetroot
2 eggs
1 tsp vanilla extract or paste
1 tsp ground cinnamon
Pinch of sea salt
150g almonds
¼ cup cocoa powder or raw cacao powder
3 tbsp macadamia oil
60ml honey
½ cup raisins
1 tsp baking powder

1. Preheat oven 160 C (fan forced) 

2. Add almonds to TMX bowl and grind
Sp 9 / 2 mins. Set aside

3. Add Beetroot with skin into TMX bowl and grate
Sp 6 / 3 secs (until grated)

4. Add eggs, vanilla, cinnamon, ground almonds, cocoa, honey, oil and baking powder and mix
Sp 6 / 10 sec

5. Add raisins and mix
Sp 3 / 3 sec

6. Spoon into paper lined cupcake tins

7. Bake for 40 minutes or until cooked through

Cashew Nut Cream Icing1 cup of raw cashew nuts 

1/2 cup of water
little vanilla

1. Add all ingredients to TMX bowl
Sp 9 / 2 mins (or until smoothish)