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. Add the vanilla extract, vegetable oil and whisk until smooth.
Step 3
In a bowl, add the sugar, sieve the cocoa powder, flour, baking powder and mix well.
Step 4
Make a well in the middle, add the beetroot mixture and gently mix together.
Step 5
Pour the batter in the muffin tin about 3/4 full.
Step 6
Place in the oven and bake it for 25-30 minutes or until golden brown.
Step 7
Remove from the muffin tin and let cool for 5 minutes. Transfer the muffins to the cooling rack to let cool completely.
Step 8
Prepare the frosting. Whisk the butter until smooth, gradually add the icing sugar and whisk until smooth.
Step 9
Slowly add the milk and whisk until creamy. Stir in the beetroot juice and mix until combine.
Step 10
Transfer the frosting to the piping bag and pipe it over the muffin. 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. Add the vanilla extract, vegetable oil and whisk until smooth.
Step 3
In a bowl, add the sugar, sieve the cocoa powder, flour, baking powder and mix well.
Step 4
Make a well in the middle, add the beetroot mixture and gently mix together.
Step 5
Pour the batter in the muffin tin about 3/4 full.
Step 6
Place in the oven and bake it for 25-30 minutes or until golden brown.
Step 7
Remove from the muffin tin and let cool for 5 minutes. Transfer the muffins to the cooling rack to let cool completely.
Step 8
Prepare the frosting. Whisk the butter until smooth, gradually add the icing sugar and whisk until smooth.
Step 9
Slowly add the milk and whisk until creamy. Stir in the beetroot juice and mix until combine.
Step 10
Transfer the frosting to the piping bag and pipe it over the muffin. Ready to serve.