Chocolate Beet Mini Cupcakes

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Chocolate Beet Mini Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
281
calories
Calories

Healthy, because

Even smarter

Nutritional values

You can't even taste the beet in these mini cupcakes, however it adds tons of nutrition including iron for healthy blood and fiber to help digestion.

Try to use good-quality dark chocolate for the frosting if you can; it will have a better nutritional profile as well as flavor.

1 cupcake contains
(Percentage of daily recommendation)
Calorie281 kcal(13 %)
Protein2.66 g(3 %)
Fat16.81 g(14 %)
Carbohydrates30.55 g(20 %)
Sugar added17.58 g(70 %)
Roughage0.21 g(1 %)
Vitamin A104.63 mg(13,079 %)
Vitamin D0.27 μg(1 %)
Vitamin E0.77 mg(6 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate30.98 μg(10 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C0.29 mg(0 %)
Potassium108.66 mg(3 %)
Calcium67.74 mg(7 %)
Magnesium23.53 mg(8 %)
Iron1.65 mg(11 %)
Iodine6.75 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids8.89 g
Cholesterol42.75 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
1 cup
1 ½ teaspoons
½ teaspoon
1
small egg
¼ cup
cup
2 tablespoons
2 ½ ounces
cooked Beets (finely grated)
For the topping
3 ½ ounces
plain Dark chocolate (70% cocoa)
cup
1 ½ cups
To decorate
How healthy are the main ingredients?
egg

Preparation steps

1.

For the cupcakes: heat the oven to 400°F. Grease 12 mini muffin tins.

2.
Sift the flour cocoa powder and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the milk and grated beetroot.
4.
Whisk together the egg, oil and beetroot mixture and add to the dry ingredients. Stir until just combined - the mixture will be lumpy.
5.
Spoon into the tins and bake for 10-15 minutes until risen and firm to the touch.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Leave to cool.
7.
Beat the butter and icing sugar in a bowl until creamy. Beat in the melted chocolate until smooth.
8.
Spoon into a piping bag and pipe on top of each cake. Sprinkle the topping with red and purple sparkling sugar.