Beet Root Cupcakes with Chocolate Frosting
These Beet Root Cupcakes with Chocolate Frosting are naturally-flavored pink cupcakes that are as creamy and chocolatey as they look.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 servings
Ingredients
|| Beet Root Cupcakes ||
3/4 cup vegetable oil
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 tablespoons beet root powder
2 cups flour
2 teaspoons baking powder
3/4 cup whole milk
|| Chocolate Frosting ||
1 1/2 cups butter
2 teaspoons vanilla
pinch of salt
1/2 cup cocoa powder
3 cups confectioners sugar
1/3 cup whole cream
Instructions
|| Beet Root Cupcakes || Preheat the oven to 350 degrees. Line cupcake trays with 18 cupcake liners coated with baking spray.
Cream the oil, sugar, eggs, vanilla, salt, and beet root powder together until combined. Add the flour, and sprinkle in the baking powder. Mix on low, and slowly add the milk until just combined.
Scoop batter into the cupcake liners to the halfway point. Bake in the oven for 18-20 minutes until fully set.
|| Chocolate Frosting || Mix the butter, vanilla, salt, and cocoa powder until combined. Add the confectioners sugar. Scrape down the sides of the bowl, and continue to combine. Add the whole cream, and whip together until soft and airy.
Frost cupcakes with chocolate frosting once they’ve cooled.
Keywords: beetroot, buttercream, cake, cupcakes,