Beetroot Red Velvet Cupcakes

Name: Beetroot Red Velvet Cupcakes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: As this recipe has been adapted from an existing 28 by Sam Wood / I Quit Sugar recipe, I will give you the link to it here.

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This is a version of traditional red velvet cupcake and excellent when food tastes overly sweet.

Beetroot Red Velvet Cupcakes

Rated 5.0 stars by 1 users

Servings

8

Prep Time

10 minutes

Cook Time

35 minutes

Author

Centre For Cancer Nutrition

This is a version of traditional red velvet cupcake and excellent when food tastes overly sweet.

Ingredients

As this recipe has been adapted from an existing 28 by Sam Wood / I Quit Sugar recipe, I will give you the link to it here.

Directions

Preheat oven to 180ºC. Line 8 cupcake tin or mould with cupcake cases.
Add all the ingredients to a large bowl and blend until smooth with a stick blender. Fill the cupcake moulds with mixture and place into the oven for 30 minutes. Check they are cooked through by inserting a skewer. If it comes out dry, remove the cupcakes to a cake rack to cool.
The cupcakes can be eaten as is or topped with smooth ricotta or Greek yoghurt. A bit of fresh lemon zest can also be added but is purely optional.