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Fudgey Eggless Red Velvet Beetroot Cupcakes

Yields11 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

These eggless red velvet beetroot cupcakes are super fudgey and extremely scrumptious.

 ½ cup pureed beetroot
 1 cup or 125 grams whole wheat flour or all purpose flour
 2 ½ tbsp or 15 grams cocoa powder
 1 ¼ tsp baking powder
 ¼ tsp salt
 80 g greek yogurt
 ½ cup + 2 tablespoons white sugar + 1/4 cup brown sugar
or
 ¾ cup + 2 tablespoons brown sugar
 ¼ cup neutral flavoured oil
 1 tsp vinegar (I used apple cider vinegar)
 1 tbsp vanilla extract
 chocolate chips to decorate (optional)
1

Preheat your oven to 180°C. Make your beetroot puree. Boil the beetroots until soft. Then puree them in a blender/food processor.

2

Measure out all your ingredients. Sift your flour, salt, baking powder and cocoa.

3

In another bowl, start mixing the yogurt and sugars together with a hand held whisk till both types of sugars have dissolved.

4

Add in the oil and vanilla extract. Whisk till the oil has totally emulsified into the yogurt/sugar mixture.

5

Add in your beetroot puree & vinegar. Mix till well blended.

6

In batches of 3, add in the flour mixture into the beetroot mixture. Fold till JUST combined. Do not over-mix at this stage.

7

Line your cupcake tin and then fill them till they are 3/4 full with the beetroot cupcake batter. Scatter over some chocolate chips if you feel inclined.

8

Bake for around 20 minutes or till a toothpick inserted into the cake, comes out clean. Your cake is done!

Nutrition Facts

Serving Size 1 cupcake

Servings 11

Amount Per Serving
Calories 152
% Daily Value *
Total Fat 5.4g9%
Cholesterol 0mg
Sodium 62mg3%
Total Carbohydrate 24.3g9%

Dietary Fiber 0.8g4%
Sugars 14.6g
Protein 2.2g5%
Calcium 3%
Iron 5%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.