Because freeze-dried fruits are being used, the volume needed pf the is much, much less than if using dried fruits. Also, the freeze-drying process does preserve more nutrients than off the shelf dried fruits, and you are not getting that intensified concentrated fructose hit that standard dried fruits have.
A peanut butter cupcake with caramel and milk chocolate notes.
If any recipe will change your mind about beetroots in sweet-baked goods, this one will. Dutch cocoa powder is an absolute must in this recipe! Varlhona and Van Houten make two dark dutch cocoa powders highly recommended. As gluten-free plain flours vary, you may need to add a couple of tablespoons of non-dairy milk to this recipe, just so everything binds well and becomes a firm cake batter.