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Cardamom Beetroot Chocolate Cupcakes
Easy cardamom beetroot chocolate cupcakes
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
Calories
297
kcal
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:
297
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
81
mg
|
Sodium:
224
mg
|
Potassium:
215
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
655
IU
|
Vitamin C:
1
mg
|
Calcium:
62
mg
|
Iron:
1.4
mg