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Cardamom Beetroot Chocolate Cupcakes-38 | Recipes From A Pantry
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Cardamom Beetroot Chocolate Cupcakes

Easy cardamom beetroot chocolate cupcakes
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16
Calories 297kcal
Author Bintu Hardy

Ingredients

  • 300 g (10 oz) cooked beetroot pureed till smooth
  • 125 g (4.4oz) butter softened
  • 150 g (5.3oz) caster sugar
  • 3 eggs
  • 200 g (7oz) plain flour
  • 40 g (1.4oz) cocoa powder
  • 2 tsp baking powder
  • 2 tsp ground cardamom
  • ¼ tsp salt

For the Cream Cheese Icing

  • 100 g (3.5oz) butter softened
  • 300 g (10.6oz) soft cheese
  • 100 g (3.5oz) icing sugar sifted

Instructions

  • Preheat the oven to fan-assisted 150C / 170C / 340F / gas 2 and line a 2 cupcake trays with 16 cases in total
  • Cream together the butter and sugar in a large bowl until light and fluffy. Then whisk in the eggs, one at a time before adding in the beetroot.
  • Mix together the flour, cocoa, baking powder, cardamom and salt in another bowl.
  • Add the dry ingredients to the wet ones and mix until well combined.
  • Pour the cupcake batter into the prepared cases and bake for approximately 20-25 mins or until a skewer inserted into the cupcakes comes out clean.
  • Remove the cupcakes from the oven and let cool completely on a wire rack.
  • For the icing, beat the butter until really soft, then beat in the cream cheese and icing.
  • Decorate the cooled cupcakes with the cream cheese icing and complete with flowers or toppings of your choice.

Notes

Adapted from Veggie Desserts and icing from BBC GoodFood.

Nutrition

Calories: 297kcal | Carbohydrates: 29g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 224mg | Potassium: 215mg | Fiber: 1g | Sugar: 17g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1.4mg