Carrot Cupcakes With Beetroot Buttercream

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.

Ingredients

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

Directions

GETTING READY:

Preheat oven to 350F.

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!

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

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