Carrot Cake is made extra special with a buttery Beetroot Buttercream. This sweet treat is so delicious youd never guess its packing vegetables as well. Presented by Karen Ahmed. Music courtesy of the Audio Network.
For carrot cupcakes: | ||
Grated carrot | 1 1/2 Cup (24 tbs) | |
All purpose flour | 1 Cup (16 tbs) | |
Baking soda | 1 Teaspoon | |
Baking powder | 1/2 Teaspoon | |
Cinnamon powder | 1 Teaspoon | |
Sugar | 3/4 Cup (12 tbs) | |
Salt | 1/4 Teaspoon | |
Oil | 2/3 Cup (10.67 tbs) | |
Beaten egg | 2 | |
For beetroot frosting: | ||
Unsalted butter | 1 Cup (16 tbs) | |
Sifted icing sugar | 3 Cup (48 tbs) | |
Beetroot | 2 | |
Oil | 1 Tablespoon | |
Milk | 2 Tablespoon |
GETTING READY:
Preheat oven to 350°F.
Line cupcake trays with paper liners.
MAKING:
Place beetroots with oil on aluminium foil and wrap it.
Pop into oven and cook for 45 minutes.
In a bowl, sift together flour, baking soda, baking powder, cinnamon powder and mix well.
Add sugar, salt and mix well.
In an electric mixer, combine grated carrots, oil, egg (one at a time), flour mixture and mix well.
Divide the batter into cupcake liners and pop into oven.
Bake for 10-15 minutes.
Meanwhile, peel and grate cooked beetroot.
In an electric mixer, whip butter and add sifted icing sugar into it.
Mix until smooth.
Add milk, 2 tbsp grated beets (as much desired) and mix well.
Top cooled cupcakes with prepared frosting as shown in the video.
SERVING:
Serve and enjoy!
Serving size
Calories 886Calories from Fat 402
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol
Sodium 380 mg15.83%
Total Carbohydrates 119 g39.7%
Dietary Fiber 4 g16%
Sugars 101 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet