Ariso Recipes
Chocolate Beetroot Cupcakes with Cookies & Cream Frosting
Last update date: February 24, 2012
Step into the realm of Chocolate Beetroot Cupcakes with Cookies & Cream Frosting. This dish is a harmonious blend of exquisite flavors, featuring Whole Wheat Flour, Unsweetened Cocoa Powder. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
Continental
Ariso Intelligence
Looks Clean
Certain ingredients used are not clean
Contains Caster Sugar and Oreo.
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Ingredients
2
How To Cook?
1
Preheat and prepare: to create the chocolate beetroot cupcakes with cookies & cream frosting, preheat the oven to 180 degrees celsius.
2
Beetroot puree: prepare a smooth puree by blending together beetroot, buttermilk, lime juice, and vanilla extract.
3
Dry ingredient mix: in a bowl, sift together whole wheat flour, unsweetened cocoa powder, baking powder, and baking soda.
4
Butter preparation: in a larger bowl, ensure the unsalted butter is at room temperature.
5
Smooth butter: beat the butter until it becomes smooth.
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