Beetroot Cupcakes with Oreo Frosting: A Healthy Dessert Delight
Discover the joy of baking a healthy dessert with this Beetroot Cupcakes Recipe with Oreo Frosting. These cupcakes combine the earthy sweetness of beetroot with a spongy, moist texture, making them a perfect treat for anyone looking to satisfy their sweet tooth without compromising on health. The rich, creamy Oreo frosting adds an indulgent touch, but it’s completely optional if you’re aiming for a lighter, healthier option. Whether you choose to top them with frosting or serve them as they are, these cupcakes are bound to become a favorite!
Ingredients:
The following ingredients will help you create a delicious batch of Beetroot Cupcakes with Oreo Frosting. Ensure you have everything ready before you begin!
For the Cupcakes:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida | 200 grams |
| Cocoa Powder | 2 tablespoons |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Sugar | 1 cup |
| Whole Eggs | 3 whole |
| Beetroot (grated) | 3/4 cup |
| Butter (Salted) | 170 grams (room temperature) |
| Buttermilk | 180 ml |
| Lemon (juiced) | 1 whole |
| Vanilla Extract | 1-1/2 teaspoon |
For the Oreo Frosting:
| Ingredient | Quantity |
|---|---|
| Butter (Salted) | 8 teaspoons |
| Caster Sugar | 3/4 cup |
| Vanilla Extract | 1 teaspoon |
| Heavy Whipping Cream | 1 teaspoon |
| Oreo Biscuits (finely ground) | 6 tablespoons |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Instructions:
Step 1: Preheat the Oven and Prepare Cupcake Molds
Start by preheating your oven to 180°C (350°F). Line your cupcake tray with cupcake liners or use silicone cupcake molds for easy removal later.
Step 2: Prepare the Beetroot Mixture
Grate the beetroot finely. In a blender, puree the grated beetroot along with buttermilk, lemon juice, and vanilla extract until smooth. Set this mixture aside to use later.
Step 3: Sift the Dry Ingredients
In a large mixing bowl, sift together the Vivatta Maida (flour), cocoa powder, baking powder, and baking soda. This ensures the dry ingredients are evenly mixed and aerated, which helps in achieving a light and fluffy cupcake.
Step 4: Beat the Butter and Sugar Mixture
In another large bowl, take room temperature butter and beat it until smooth. Gradually add the sugar and continue beating until the mixture is creamy and pale. Add the eggs, one at a time, beating well after each addition to ensure that each egg is fully incorporated before adding the next.
Step 5: Combine the Wet and Dry Ingredients
Now, alternate adding the sifted dry ingredients and the beetroot puree to the butter mixture. Start by adding the dry ingredients, followed by the beetroot mixture, and repeat until everything is well incorporated. Be sure to start and end with the dry ingredients, and beat for 8-10 seconds after each addition. Scrape the sides of the bowl as needed to ensure an even mixture.
Step 6: Fill the Cupcake Liners
Once your batter is ready, carefully spoon it into the cupcake liners, filling each about two-thirds of the way full. This allows room for the cupcakes to rise during baking.
Step 7: Bake the Cupcakes
Place the cupcake tray in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them after the 18-minute mark to avoid over-baking. Allow the cupcakes to cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the Oreo Frosting (Optional)
While the cupcakes are cooling, prepare the Oreo frosting. In a bowl, combine the butter, caster sugar, and vanilla extract. Beat until smooth and creamy. Add heavy whipping cream and continue beating until the mixture is fluffy and well-combined. Finally, stir in the finely ground Oreo biscuits, mixing until evenly distributed.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cooled, spread the Oreo frosting generously on top of each one. You can use a piping bag for a more decorative look or simply use a spatula for a rustic finish.
Step 10: Serve and Enjoy
Your Beetroot Cupcakes with Oreo Frosting are now ready to be served! These healthy, yet indulgent cupcakes are perfect for a sweet snack, a dessert for your kids, or even a delightful treat at a gathering. If you’re looking for a lighter option, feel free to skip the frosting and enjoy the natural sweetness of the beetroot-infused cupcakes on their own.
Nutritional Information (Per Cupcake):
| Nutrient | Amount per Serving (1 Cupcake) |
|---|---|
| Calories | 210 kcal |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 40 mg |
| Sodium | 140 mg |
| Total Carbohydrates | 30 grams |
| Dietary Fiber | 2 grams |
| Sugars | 18 grams |
| Protein | 3 grams |
| Vitamin A | 4% Daily Value |
| Vitamin C | 6% Daily Value |
| Calcium | 2% Daily Value |
| Iron | 6% Daily Value |
Tips for Success:
- If you’re aiming to make the cupcakes even healthier, you can substitute the sugar with a natural sweetener like honey or maple syrup.
- For a dairy-free option, replace the butter with a plant-based butter substitute and use non-dairy buttermilk (made with plant-based milk and vinegar).
- Ensure your cupcakes cool completely before frosting, as the frosting can melt if applied to warm cupcakes.
These Beetroot Cupcakes with Oreo Frosting combine the earthy sweetness of beetroot with the rich flavor of cocoa, offering a nutritious dessert option for all ages. The Oreo frosting adds a fun touch that will surely make them a hit at any gathering!
