Red beet and chocolate cupcakes for Valentine's Day

Preparation

1. We start the recipe by preheating the oven to 180º. We put the paper or silicone capsules in a 12-unit muffin or cupcake mold.

2. We also prepare the flour to have it ready. We just have to mix the gluten free flour and baking powder. We sift it and reserve it for later.

3. In the glass we put the cooked beet cut into medium pieces. We sprinkle it with the lemon juice and also add the eggs and the chosen oil. We grind everything together during 1 minute, speed 8.

4. If you use coconut oil, you will have a lumpy batter at first. I recommend that you keep grinding for the indicated time and you will see how it transforms into a dense paste but with an intense color.

5. We put the sugar and program 1 minute, speed 3. During this time we will add the flour mixture that we had reserved through the jar. At the end of the process, we will mix the flour that has stuck to the glass with the spatula.

6. We pour the dough into the molds, without completely filling them since they rise something and make a little pompadour.

7. We introduce in the medium height of the oven and let it cook for about 20 minutes or until the stick comes out clean when you pierce it.

8. We remove the mold and let it temper. Then we unmold each cake and put them on a rack to finish cooling.

9. We chop the chocolate and place it in the clean and dry glass. We spray by programming closed glass and a turbo hit.

10. We lower the pieces and the dust onto the blades and program 3 minutes, 37º, speed 1.

11. We open the lid and check that it is well melted, otherwise we program again 1 minute, 37º, speed 1.

12. When the cupcakes are cold, we remove the papers or capsules. We cut part of the pompadour so that it is straight and we turn them over. This way we make sure that the flattest part is the top one.

13. We cover them with a little melted chocolate and decorate them with the heart sprinkles or dyed sugar.