Beetroot Cupcakes

First apples, then carrots… and now beetroot – in a cake?! Believe it. This super-veggie gives a crumbly, juicy and tasty finish to your regular sponge. My recipe pairs it with wholewheat flour, giving you an excuse to have another one (they’re healthy!), and the density of wholewheat flour holds up the texture and flavour of the beet well.

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You’d probably get more of a reddish colour if using white flour, but we’re trying to avoid an excess of refined ingredients here… the icing is the only exception!

Beetroot cupcakes

¾ cup freshly pureed beets (I used pre-cooked vacuum-sealed beets from the supermarket; or use beets boiled until tender, then pureed)
⅓ cup oil (I used olive)
1 cup sugar
1½ tsp vanilla extract
1¼ cup wholewheat flour
¼ tsp salt
1½ tbsp natural cocoa powder
1½ tsp baking powder
1 cup milk (or other milk alternative)
Mini cupcake cases
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– Preheat the oven to 180’C.
– In a big bowl mix the beets and oil together then add the sugar and vanilla.
– Sift the flour, salt, cocoa and baking powder into a separate bowl.
– Alternate adding the sifted ingredients and milk to the beet mixture.
– Fill cupcake containers 3/4 full. The batter is kinda gloopy so mini-cupcake cases would work best, or fill regular sized cups 1/2 way.
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– Bake for roughly 15-20 minutes, until a toothpick inserted comes out clean. Allow to cool completely before moving as they will lose shape if moved to early.
Makes 24 mini or 12 regular sized cupcakes.
Recipe adapted from The Viet Vegan.
Cream Cheese Icing
230g cream cheese (Philadelphia is best but regular store-brand cream cheese in the tub works perfectly too!)
57g butter (1/4 cup, softened but not melted)
230g icing sugar (1 cup)
5ml vanilla (1 tsp)
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Whizz all the ingredients together with a hand-held blender or mixer. Pipe or smear on to cupcakes once completely cooled. Lick bowl and blender (watch your tongue!). This recipe can be doubled… it will be used up, it’s seriously moreish! It’s also perfect for carrot cake or as a topper for this delicious carrot apple bread on Averie Cooks’ scrummo food blog.
Icing recipe from Real Life Dinner.
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