Beetroot Cupcakes

Beetroot Cupcakes

Posted by Kim McCosker on

Beetroot Cupcakes

Serves 12 cupcakes


  • 225g can beetroot + 2 tablespoons of juice
  • 1/2 cup organic applesauce
  • 340g packet vanilla cake mix
  • 180 grams cream cheese softened
  • 3/4 cup pure icing sugar sifted
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extra
  • 150 grams white chocolate melted and cooled


  • Preheat the oven 180˚C. Line a 12-hole cupcake tray with paper cases
  • Place the beetroot into the bowl of a food processor, add the juice and applesauce, process until completely smooth.
  • Pour into a mixing bowl and add the cake mix. Stir well to combine.
  • Divide the mixture evenly between the paper cases and bake for 15 to 18 minutes or until a skewer inserted into the centre comes out clean.
  • Place on a wire rack to cool completely before icing.
  • Using an electric mixer cream the cream cheese, sugar and vanilla
  • Fold in the melted chocolate.
  • Place the mixture into the fridge for 30 minutes to firm slightly.
  • This delectable icing can be piped or spread over 12 cupcakes.

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