Chocolate and Beetroot Cupcakes
An easy to make muffin style cupcake, which is just as delicious with or without the vibrant pink beetroot-coloured frosting.
Servings: 10 cupcakes
Equipment
- Food processor or stick blender
- Muffin tray
- paper muffin cases
- mixing bowl
Ingredients
- 175 g (6oz) cooked beetroot
- 150 g (5oz) plain flour see notes
- 75 g (3oz) cocoa powder
- 2 teaspoons baking powder
- 150 g (5oz) caster sugar
- 2 medium eggs , lightly beaten
- 100 ml (3½floz) cooking oil see notes
- 75 g (3oz) chocolate chips, milk or dark see notes
For the frosting (optional)
- 225 g 8oz icing sugar
- 1- 2 teaspoons beetroot puree
- chcolate sprinkles or grated chcocolate
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Line a muffin tin with muffin sized cupcake cases. Roughly chop 175g (6oz) cooked beetroots and blitz in a food processor or with a stick blender until smooth
- Place most of the beetroot puree in a mixing bowl and sift in 150g (5oz)flour, 75g (3oz) cocoa powder and 2 teaspoon baking powder.
- Add 150g (5oz) sugar, 2 eggs. using a balloon whisk or wooden spoon, beat the mixture together, gradually beating in 100ml (3½ floz) oil until smooth. Stir in 75g (3oz) chocolate chips and mix to combine.
- Spoon the batter into the cupcake cases until they are half to two thirds full. Place the muffin tin into the centre of the preheated oven and bake for 20–25 minutes until well risen. Don't worry if the top of each cake is slightly cracked.
- Remove the cakes from the oven and carefully transfer them to a cooling rack. Allow to completely cool.
To make the frosting (optional)
- Sift 225g (8oz) icing sugar into a bowl. Add the remaining beetroot puree. Mix until smooth. Add water, a drop at a time, until the frosting is a thick spreadable consistency.
- Spread the frosting on top of the cakes Leave plain or scatter with chocolate strands or grate a little chocolate over the top if desired.
Notes
Cook's Tips:
- Cooked Beetroot: I used vacuum-packed cooked beetroot for convenience, but if you want, you can cook beetroot from scratch: Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Wash and trim the fresh beetroots leaving about 3cm of stem. Place on a baking tray and drizzle with a little oil. Bake for 40 - 45 minutes until the beetroots are tender. Peel the beetroot. Use a paring knife or similar to peel away the beetroot skin. Set aside to cool and then puree.
- These cupcakes are delicious, left plain.
- Freeze: undecorated for up to 3 months.
- The cupcakes will keep in an airtight tin in a cool place for up to 1 week.