By Inês Gomes
Beetroot cupcakes
6 steps
Prep:15minCook:20min
Vegan Beetroot cupackes, wet on the inside :D
ts. - tea spoons.
tbs. table spoons.
Updated at: Thu, 17 Aug 2023 02:52:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories331.1 kcal (17%)
Total Fat14.1 g (20%)
Carbs48.7 g (19%)
Sugars17.1 g (19%)
Protein5.5 g (11%)
Sodium137.6 mg (7%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Pre-heat the oven to 180ºC or 350F.
Step 2
Whisk the dry ingredients and the wet ingredients separately, and then whisk them together, slowly.
Step 3
Grease a cupacke baking tray with butter and flour.
Step 4
Scoop the batter into the tray.
Step 5
Add the coconut on top of the cupcakes.
Step 6
Bake them for around 18m or until brown.
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