Chocolate Beetroot Cupcakes
- Number of Servings: 12
Ingredients
Makes 12 cupcakes3/4 cup beet puree (yield from about 500g cooked beets)1/2 cup olive oil2 eggs1/4 cup milk1 teaspoon plain yogurt1/2 teaspoon balsamic vinegar3/4 cup sugar3/4 cup cake-flour1/2 cup cocoa powder1 teaspoon baking powder1/2 teaspoon bicarbonate of soda (baking soda)a pinch of saltFor the icing:57g (1/4 container) plain creamcheese67g (1/4 container) low-fat cottage cheese1 1/4 cups icing sugar (confectioner's sugar)
1. Mix all the wet ingredients in a large mixing bowl - beetroot, eggs, milk, yoghurt and vinegar.
2. Add sugar, stir and then add flour, cocoa, baking powder, bicarb and salt. Mix well to get rid of any lumps and to ensure that everything is combined.
3. Divide batter evenly amongst 12 cupcake molds (it will be about 3/4 full). Bake for 15 minutes. Allow to cool down before icing.
Icing: Beat everything together for a minute or two until thick and creamy. Place in refrigerator to thicken further for about 30 minutes. Use to frost cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user LINGME.
2. Add sugar, stir and then add flour, cocoa, baking powder, bicarb and salt. Mix well to get rid of any lumps and to ensure that everything is combined.
3. Divide batter evenly amongst 12 cupcake molds (it will be about 3/4 full). Bake for 15 minutes. Allow to cool down before icing.
Icing: Beat everything together for a minute or two until thick and creamy. Place in refrigerator to thicken further for about 30 minutes. Use to frost cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user LINGME.
Nutritional Info Amount Per Serving
- Calories: 247.9
- Total Fat: 12.3 g
- Cholesterol: 36.4 mg
- Sodium: 169.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 2.0 g
- Protein: 4.3 g
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