Beetroot & Chocolate Mini Muffins
Beetroot & Chocolate Mini Muffins is a fun way to enjoy bite size soft, fudgy chocolate flavored beetroot muffins. Ideal for parties, topped with a cream cheese frosting, the muffins are so delicious.
Ingredients
- 1 cup wheat flour
- 1 cup sugar
- ¾ cup beetroot puree
- ¼ cup plain yogurt thick
- ¼ cup oil
- ¼ tsp salt
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
For The Cream Cheese Frosting
- ¼ cup butter softened
- ½ cup cream cheese plain
- ½ cup icing sugar
- Sprinkles
- gold ball sprinkles
Instructions
- Preheat the oven to 160°C.
- Arrange mini cake cups on a baking tray.
- Using a sieve, sift flour, cocoa powder, baking powder, baking soda and salt into a bowl.
- In another mixing bowl, add beetroot puree, yogurt, sugar, vanilla and oil.
- Whisk them together.
- Add the dry ingredient mixture.
- Whisk till the flour mixture is incorporated into the wet mixture. Don't over mix.
- Using two teaspoons, fill the mini cups with the batter, ¾ of the way.
- Bake the mini muffins for 10 minutes.
- Insert a toothpick in the middle of one muffin. If it comes out clean then the muffins are ready.
- Take the tray out of the oven. Allow th muffins to cool down completely.
Preparation Of The Cream Cheese Frosting:
- Add softened butter, cream cheese and icing sugar into a mixing bowl.
- Whisk the mixture till it is soft and fluffy.
- Pipe some frosting on the beetroot chocolate muffins.
- Scatter some sprinkle on all. Serve.