Ricipe
Beetroot Cupcakes Recipe
- Serves: 2 People
- Prep Time: 30 min
- Cooking: 25 min
- Calories: 365 kcal
- Difficulty: medium
These Beetroot Cupcakes are a colorful and moist take on classic chocolate cupcakes! The grated beetroot brings natural sweetness, moisture, and a stunning deep color that pairs perfectly with rich cocoa powder. Light, fluffy, and with a hint of earthiness, these cupcakes are ideal for anyone wanting to sneak some veggies into their treats. Whether topped with your favorite frosting or enjoyed on their own, they’re bound to surprise and delight everyone with their unique flavor and wonderful texture. Great for any occasion or just because!
Ingredients
Directions
- Preheat the oven to 180°C (350°F).
- In a mixing bowl, whisk together the sugar and eggs until pale and frothy.
- Add the grated beetroot and vegetable oil to the mixture, stirring until combined.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the beetroot mixture until just combined, then stir in the vanilla extract.
- Line the cupcake tray with cupcake liners and pour the batter evenly into each liner, filling them about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the tray from the oven and let the cupcakes cool completely before serving.
