Description
This recipe uses beets to bring color, sweetness and the moist texture to to the cupcakes.
Ingredients
- Milk- 1cup+2tbsp (270 ml)
- Beetroot- 1med, peeled and cut into 1/4″ pieces
- Flax seed meal- 2tbsp (30 ml)
- Apple cider vinegar- 2tbsp (30 ml)
- Sugar- 1-1/2 cup (360 ml)
- Canola oil- 1/3 cup (80 ml)
- Vanilla extract- 2tsp (10 ml)
- Nutella- 2tsp (10 ml)
- All purpose flour- 2-1/4 cups (540 ml)
- Unsweetened cocoa powder- 1/2cup (120 ml)
- Baking powder- 2-1/2tsp
For the cream cheese frosting
- Cream cheese- 8Oz (225 g) packet, softened
- Butter- 1/4 cup (60 g), at room temperature
- Castor Sugar- 8tbsp (120 ml)
- Vanilla extract- 1tsp (5 ml)
Instructions
- Cook the diced beetroot with a little water till completely soft. Allow the beets to cool completely and blend the cooked beets to a smooth puree.
- Add the milk, flaxseed meal and vinegar to the pureed beets and blend till well combined.
- Transfer the mixture to a bowl and stir in the oil, vanilla extract, nutella and sugar.
- In another bowl, sift together the flour, cocoa powder, baking powder and salt.
- Add the flour mixture to the beet mixture little by little and mix till well combined.
- Scoop the batter evenly between 16 muffin cups and bake in a preheated oven at 180C for 25-30min or till the skewer inserted comes out clean.
- Allow the cup cakes to cool the pan for 5min before transferring them to a wire rack to cool completely.
For the frosting:
- In a large bowl, combine the softened cream cheese, butter, powdered sugar and vanilla and mix till well combined.
- Frost the cooled cup cakes the cream cheese frosting and serve.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 280