Description
Delicious and moist chocolate cupcakes made with pureed beets, perfect for sneaking in some vegetables while enjoying a sweet treat.
Ingredients
Scale
- 1 cup cooked and pureed beets
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together the pureed beets, sugar, and vegetable oil until well combined.
- Add the eggs and vanilla extract, and mix until smooth.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the beet mixture and stir until just combined.
- Pour the batter into the lined muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Perfect for birthdays, brunches, or whenever you’re in the mood for something sweet. Can store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: chocolate cupcakes, beet cupcakes, chocolate recipes