Scrummy, delicious and chocolatey! From Let’s Get Cooking
12 People
15 minutes
15 minutes
Equipment
- Weighing scales
- 12-hole bun tin
- Bun cases x 12
- Large mixing bowl
- Sieve
- Measuring spoons
- Measuring jug
- Blender
- Spatula
- Oven gloves
- Pan stand
- Wire rack
- Medium mixing bowl
- Wooden spoon
- Table knife
Ingredients
Cupcakes
- 150g self-raising flour
- 1 x 5ml spoon baking powder
- 1 x 15ml spoon cocoa powder
- 50g light soft brown sugar
- 100g cooked beetroot
- 1 egg
- 125ml semi-skimmed milk
- 50ml vegetable oil
Topping
- 50g reduced-fat cream cheese
- 25g icing sugar
Simple steps
- Preheat the oven to 180°C/160°C fan or gas mark 4. Place the bun cases in a bun tin.
- Sieve the flour, baking powder and cocoa powder into a large mixing bowl.
- Add the sugar.
- Put the beetroot, egg, milk and oil into the blender and whizz until smooth.
- Pour the liquid into the dry ingredients and combine using a metal spoon or spatula until you can’t see the dry ingredients. Do not over mix.
- Spoon into the bun cases.
- Bake in the oven for about 15 minutes or until they have risen and are springy when pressed.
- Cool on a wire rack.
- Put the cream cheese into a medium mixing bowl and cream with a wooden spoon.
- Sieve the icing sugar into the bowl and mix carefully with the cream cheese. Beat well until fluffy.
- Spread the cream cheese topping onto the cooled buns.
Nutrition
Calories: 133
Protein: 2.6g
Fat: 5.9g
Saturated fat: 1.8g
Carbohydrates: 17.9g
Sugars: 7g
Salt: 51mg
Dietary fibre: 0.7g
Allergen information
Wheat
Gluten
Egg
Milk
