Chocolate Beetroot Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chocolate Beetroot Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
-
Makes 12 cupcakes
3/4 cup beet puree (yield from about 500g cooked beets)
1/2 cup olive oil
2 eggs
1/4 cup milk
1 teaspoon plain yogurt
1/2 teaspoon balsamic vinegar
3/4 cup sugar
3/4 cup cake-flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
a pinch of salt
For the icing:
57g (1/4 container) plain creamcheese
67g (1/4 container) low-fat cottage cheese
1 1/4 cups icing sugar (confectioner's sugar)
Directions
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.