Annette Sym puts a healthy twist on this trendy treat.


Makes about 12 cupcakes

½ cup (90g) canned sliced beetroot, drained
3 egg whites
½ cup white sugar
1 tspn vanilla essence
1 tspn red food colouring
3 tblspns Nutella® spread
2 tblspns Flora Light margarine, melted
½ cup skim milk
1¾ cups self-raising flour
12 cupcake paper cases


For the topping

2 tblspns icing sugar, sifted

90g Select® light cream cheese 50% less fat


For the sprinkles

2-3 drops red food colouring

1 tspn white sugar




Preheat the oven to 180ºC fan forced.

To make the cake batter, place the beetroot into a small bowl and use a stick blender to blend it to a fine consistency.

In a large bowl, beat the egg whites and sugar for one minute using an electric beater. Add the blend beetroot, vanilla essence, teaspoon of food colouring, Nutella, melted margarine, and milk to the bowl, and beat the mixture until well-combined using a wooden spoon.

Next, sift the flour into the mixture and gently fold it in using a wooden spoon. Do not beat in the flour, as this will make the cupcakes tough.

Line a 12-cup muffin pan with the cupcake cases, and spoon an even amount of the mixture into each case. Bake for 15-12 minutes or until firm to the touch.

Turn the cupcakes out onto a wire rack to cool while you prepare the topping.

Place the sifted icing sugar and cream cheese in a small bowl, and beat until blended. Refrigerate until the cupcakes are cool, then pipe or spoon on the topping.

Prepare the red sprinkles by mixing the remaining red food colouring with the remaining white sugar. Sprinkle over the topping just before serving.

Recipe taken from Symply too Good to be True Book 7, RRP$14.95, available in selected newsagents.