Recipes
Chocolate Beetroot Cupcakes with Pink Frosting
Chocolate Beetroot Cupcakes with Pink Frosting
Recipe Details
Why not making dessert with beetroot? With the rich chocolate flavour and sweetness of beetroot, these cupcakes is healthy and delicious!
Ingredients
General Ingredients
Pink Frosting Ingredients
Step by Step Instructions
Step 1
Preheat the oven to 180ºC. Place the beetroot in the blender and blend into puree
Step 2
In a bowl, whisk together the egg and add the beetroot puree
Step 3
Add the vanilla extract, vegetable oil and whisk until smooth
Step 4
In a bowl, add the sugar, sieve the cocoa powder, flour, baking powder and mix well
Step 5
Make a well in the middle, add the beetroot mixture and gently mix together
Step 6
Pour the batter in the muffin tin about 3/4 full
Step 7
Place in the oven and bake it for 25-30 minutes or until golden brown
Step 8
Remove from the muffin tin and let cool for 5 minutes. Transfer the muffins to the cooling rack to let cool completely
Step 9
Prepare the frosting. Whisk the butter until smooth, gradually add the icing sugar and whisk until smooth
Step 10
Slowly add the milk and whisk until creamy. Stir in the beetroot juice and mix until combine
Step 11
Transfer the frosting to the piping bag and pipe it over the muffin
Step 12
Ready to serve
Ingredients
General Ingredients
Pink Frosting Ingredients
Why not making dessert with beetroot? With the rich chocolate flavour and sweetness of beetroot, these cupcakes is healthy and delicious!
Step by Step Instructions
Step 1
Preheat the oven to 180ºC. Place the beetroot in the blender and blend into puree
Step 2
In a bowl, whisk together the egg and add the beetroot puree
Step 3
Add the vanilla extract, vegetable oil and whisk until smooth
Step 4
In a bowl, add the sugar, sieve the cocoa powder, flour, baking powder and mix well
Step 5
Make a well in the middle, add the beetroot mixture and gently mix together
Step 6
Pour the batter in the muffin tin about 3/4 full
Step 7
Place in the oven and bake it for 25-30 minutes or until golden brown
Step 8
Remove from the muffin tin and let cool for 5 minutes. Transfer the muffins to the cooling rack to let cool completely
Step 9
Prepare the frosting. Whisk the butter until smooth, gradually add the icing sugar and whisk until smooth
Step 10
Slowly add the milk and whisk until creamy. Stir in the beetroot juice and mix until combine
Step 11
Transfer the frosting to the piping bag and pipe it over the muffin
Step 12
Ready to serve