Baking with Superfoods
Beet Cupcakes with Cream Cheese Frosting
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
416
calories
Calories
Healthy, because
Even smarter
Nutritional values
These cupcakes contain protein and calcium from the cream cheese and fiber and iron from the beets.
Add some red food dye to the frosting for a cute Valentine's Day treat.
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 kcal | (20 %) | ||
| Protein | 4.71 g | (5 %) | ||
| Fat | 29.21 g | (25 %) | ||
| Carbohydrates | 34.54 g | (23 %) | ||
| Sugar added | 22.36 g | (89 %) | ||
| Roughage | 0.24 g | (1 %) |
more nutritional values
| Vitamin A | 283.44 mg | (35,430 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.03 mg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.43 mg | (12 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 47.86 μg | (16 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.55 μg | (1 %) | ||
| Vitamin B₁₂ | 0.41 μg | (14 %) | ||
| Vitamin C | 0.42 mg | (0 %) | ||
| Potassium | 84.57 mg | (2 %) | ||
| Calcium | 76.32 mg | (8 %) | ||
| Magnesium | 7.27 mg | (2 %) | ||
| Iron | 0.72 mg | (5 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 17.43 g | |||
| Cholesterol | 120.66 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups
- ¾ cup
superfine caster sugar
- ¾ cup
- 3
- 1 ¼ cups
self-rising flour (sifted)
- For the cream cheese topping
- ½ cup
- 1.333 cups
- 1 cup
- 1 teaspoon
Preparation steps
1.
For the cupcakes: preheat the oven to 350°F. Place paper liners in a 12 hole muffin tin.
2.
Put the beetroot into a food processor or blender and blend to a puree. Set aside.
3.
Beat the sugar and butter in a mixing bowl until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
4.
In a clean bowl, whisk the egg whites until fairly stiff. Beat a large spoonful of egg white into the beetroot mixture until blended, then gradually fold in the remaining egg whites until incorporated.
5.
Spoon into the paper liners and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
6.
For the cream cheese frosting: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spoon into a piping bag and pipe a generous swirl on top of each cake.
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