Beetroot red velvet cupcakes with chocolate cream cheese icing
Recipe type: Thermomix
Prep time: 
Cook time: 
Total time: 
Serves: 12
A great alternative to the usual chocolate cupcakes. Still just as delicious, but with the added bonus of some hidden veggies.
  • 200g peeled and cubed fresh beetroot
  • 3 tbs milk
  • 120g butter
  • 2 eggs
  • 50g maple syrup
  • 120g raw sugar
  • 30g cocoa powder
  • 1tps baking powder
  • 230g flour
  • 60g butter
  • 130g cream cheese
  • 30g cocoa powder
  • 1 tsp milk
  • 90g icing sugar
  1. Preheat the oven to 170 degrees.
  2. Place the beetroot in the mixing bowl and chop for 4 seconds on speed 6. Scrape down the sides and repeat. Set the beetroot aside in a separate bowl.
  3. Add the butter and sugar and mix on speed 4 for 20 seconds. Scrape down the sides and repeat 3 times, until the mixture is light and creamy (and pink).
  4. Add the eggs one at a time and beat for 10 seconds each on speed 5.
  5. Add the milk, maple syrup and reserved beetroot and mix on REVERSE speed 4 for 5 seconds.
  6. Insert the butterfly.
  7. Add the baking powder, cocoa and flour and mix for 20 seconds on REVERSE speed 3. You may need to scrape down the sides and repeat.
  8. Spoon the mixture equally into each cupcake holder until almost full.
  9. Bake for 20-25 minutes (or until an inserted skewer comes out clean).
  10. Allow to cook before icing.
  11. To make the icing:
  12. Add the butter and cream cheese to the bowl and beat for 15 seconds on speed 4-6. You may need to scrape down the sides and repeat for a further 5-10 seconds.
  13. Add the icing sugar and cocoa powder and insert the butterfly.
  14. Mix on REVERSE speed 3 for 20 seconds.
This recipe will make 12 large cupcakes or 25 mini cupcakes (as pictured)
Recipe by Mrs D plus 3 at