Carrot Cupcakes With Beetroot Buttercream

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Apr. 29, 2016

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



Preheat oven to 350°F.

Line cupcake trays with paper liners.



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.



Serve and enjoy!



Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 886Calories from Fat 402

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 17 g85%

Trans Fat 0 g


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