Chocolate Beet Mini Cupcakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Healthy, because
Even smarter
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.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1 cup self-rising flour (heaped)
- 1 ½ tsps cocoa powder
- ½ tsp Baking powder
- 1 small egg
- ¼ cup light brown sugar
- ⅜ cup milk
- 2 Tbsps sunflower oil
- 2 ½ ozs cooked Beets (finely grated)
- For the topping
- 3 ½ ozs plain Dark chocolate (70% cocoa)
- ⅔ cup unsalted butter
- 1 ½ cups powdered sugar
- To decorate
- red sanding sugar
- purple Decorative sugar crystals
How healthy are the main ingredients?
eggPreparation 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.
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