Food Recipes Hub

Beet-Chocolate Cupcakes Recipe

Autumn is the time of harvesting a new crop of fruits and vegetables. Everyone probably stocked up on beets? I offer you very tasty chocolate-vanilla cupcakes with beetroot. Cupcakes turn out to be airy, there is no smell of vanilla, beetroot, but she added a touch of baking.

CourseChildren’s Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
CuisineCanadian Cuisine
KeywordEasy, For Beginners

Servings

Cook Time

40minutes

Servings

Cook Time

40minutes

Ingredients

2pieces Chicken eggs
100gram Sugar
1pack Vanilin
1teaspoon Baking powder
100gram Flour wheat / Flour
2tablespoons Cocoa powder
70gram Buttercan be replaced with sunflower
1pinch Salt
1piece Beetrootmedium size, welded
Sugar powderwith vanilla, any

Instructions

To knead the dough, I will use an electric whisk. Put the broken eggs in a bowl, add sugar, vanilla and baking powder, mix everything.
Sift the flour, combine everything again.
The butter should melt. It can be replaced with sunflower oil. Cupcakes taste better with butter. Connect everything again.
Add cocoa powder. Cocoa should be of high quality. Plug.
Now add grated beetroot to the dough. Beets need to be boiled in advance. I tried adding raw grated beetroot to cupcakes, it turns out not bad. I like it better with boiled. Spoon the beetroot evenly over the dough.
The dough is ready. I’ll use silicone molds. This amount of dough is exactly for a mold with six cupcakes. (See photo)
Preheat the oven to t-200 C. Pour the dough into the molds and bake for 20 minutes. Focus on your oven.
Check the cupcakes “on a dry wooden chip”. The dough should not stick to it. Ready. That’s how they got up. Do not take the cupcakes out of the oven immediately. Let them stand there for 5 minutes.
Allow the cupcakes to cool slightly in the mold and easily remove them.
If desired, sprinkle the cupcakes with powdered sugar.

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