Baked Goods Recipes
Three cupcake recipes that use vegetables in the batter

Three cupcake recipes that use vegetables in the batter

Everybody loves cupcakes! This delicious treat is just convenient for any occasion.  The truth is that the best time to eat a cupcake is any time.  Now, you can prepare delicious cupcakes with your favorite vegetables.  The following are recipes that include the healthy vegetables you love.

Beet cupcakes

What you will need:

5 oz raw beet (peeled and shredded)

1¼ cup of sugar

1 cup vegetable oil

3 medium eggs

3 tablespoons skim milk

1 cup of chopped roasted hazelnuts

1½ cups of flour

½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon cinnamon

2 teaspoons baking powder

 

Instructions:  After preheating the oven at 350°F, place the hazelnuts on a tray or cookie sheet and bake for 8-10 minutes.  Remove the skins using a kitchen towel. Use cupcake liners to line a muffin sheet.

In a large bowl, beat the sugar and the oil.  Next add the egg yolk and milk.

Pour in the beets and the hazelnuts.  Sift the flour and baking soda together and stir it in.

In a separate bowl, beat the egg whites until they are stiff. Fold this into the batter in three different moments.

Fill the cupcake liners and bake for 18-22 minutes.

Maple Carrot Cupcake

Ingredients:

2 cups of flower

1 cup of sugar

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup vegetable oil

½ cup maple syrup

3 cups carrots, grated

4 eggs

Instructions: In a bowl, combine the first six ingredients.  Use another bowl to beat the eggs, oil, and syrup.  Stir this into dry ingredients.  Fold in the grated carrots. Bake for 20-25 minutes at 350 degrees.

 Vegetable Chocolate Cupcake

Ingredients:

1 ¼ cups of margarine

1 ½ cups granulated sugar

1 tsp vanilla

½ cup plain yogurt

2 eggs

¾ cup cocoa

2 ½ cups of flour

1 tsp baking powder

1 tsp baking soda

½ tsp of salt

1 cup grated zucchini

I cup grated carrot

 

Instructions: Beat the margarine, sugar, eggs and vanilla together until the consistency is light and creamy.   Add the cocoa powder and yogurt to reach a smooth texture.  Whisk the flour, baking powder, baking soda and salt.  Fold the carrots and the zucchini.  Pour the mixture into 20 liners and bake for 25 minutes. 

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