Beetroot Chocolate Cupcakes
User Reviews
5
Beetroot Chocolate Cupcakes
Description
Beetroot Chocolate Cupcakes use vacuum-packed or cooked beetroot pureed to a smooth consistency and mixed into a batter that also includes butter, sugar, eggs, and vanilla extract. The dry ingredients include all-purpose flour, unsweetened cocoa powder, baking powder, and salt. After combining, the batter is poured into muffin tins and baked until a skewer comes out clean, producing moist and tender cupcakes with a subtle beet flavor enhancing the chocolate.
The icing is made by creaming butter and powdered sugar until fluffy, then adding milk, cocoa powder, and ground cardamom seeds for a unique twist in flavor. When spread over the cooled cupcakes, the icing adds a spiced chocolate layer that complements the beetroot base.
These cupcakes offer a pleasant texture contrast between the soft sponge and the creamy, lightly spiced icing. They can be served as a distinctive dessert or snack, showcasing how beetroot can be incorporated into sweet baked goods.
Ingredients
For the cupcakes
- 10 oz beetroot vacuum packed without vinegar is easiest, cooked, 300g
- ½ cup butter at room temp, 125g
- ½ cup sugar 100 g
- 3 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 200g
- ⅔ cup unsweetened cocoa powder 75g
- 2 teaspoon baking powder
- ¼ teaspoon salt
For the cardamom icing
- ⅓ cup butter
- 1 cup powdered icing sugar 130g
- 1 tablespoon milk
- 2 tablespoon cocoa powder
- 5 cardamom pods seeds ground in a pestle and mortar
Instructions
For the cupcakes
- Preheat the oven to 170C/340F. Line muffin cups.
- Puree the drained beetroot in a food processor or with a hand held stick blender until smooth.
- In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add the beetroot and vanilla and mix well.
- In another bowl, sift together the flour, cocoa, baking powder and salt.
- Add the dry ingredients to the beetroot mixture, in thirds, and mix well.
- Pour the batter into the prepared muffin tin and bake for approximately 25 minutes or until an inserted skewer comes out clean.
For the icing
- Beat together the butter and icing sugar until fluffy. Add in the milk, cocoa powder and ground cardamom seeds. Blend well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 55mg | 18% |
| Sodium | 220mg | 9% |
| Potassium | 298mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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