Dessert

Chocolate Beetroot Cupcakes is for Dessert.

Chocolate Beetroot Cupcakes takes several minutes to prepare.

Chocolate Beetroot Cupcakes takes several minutes to cook.

Chocolate Beetroot Cupcakes makes 12 servings.

The ingredients for Chocolate Beetroot Cupcakes are:

Makes 12 cupcakes

3/4 cup beet puree (yield from about 500g cooked beets)
1/2 cup olive oil
2 eggs
1/4 cup milk
1 teaspoon plain yogurt
1/2 teaspoon balsamic vinegar
3/4 cup sugar
3/4 cup cake-flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
a pinch of salt

For the icing:

57g (1/4 container) plain creamcheese
67g (1/4 container) low-fat cottage cheese
1 1/4 cups icing sugar (confectioner's sugar)

Here is how you make Chocolate Beetroot Cupcakes:

1. Mix all the wet ingredients in a large mixing bowl - beetroot, eggs, milk, yoghurt and vinegar.2. Add sugar, stir and then add flour, cocoa, baking powder, bicarb and salt. Mix well to get rid of any lumps and to ensure that everything is combined.3. Divide batter evenly amongst 12 cupcake molds (it will be about 3/4 full). Bake for 15 minutes. Allow to cool down before icing.Icing: Beat everything together for a minute or two until thick and creamy. Place in refrigerator to thicken further for about 30 minutes. Use to frost cupcakes.Number of Servings: 12Recipe submitted by SparkPeople user LINGME.

The nutritional information for Chocolate Beetroot Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 247.9

• Total Fat: 12.3 g
• Cholesterol: 36.4 mg
• Sodium: 169.8 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 2.0 g
• Protein: 4.3 g