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Chocolate & Beetroot Cupcakes

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About the bake

Don't be put off by the beetroot and chocolate mix, give it a try and see for yourself. Our Chocolate & Beetroot Cupcakes combine rich chocolate and fresh beetroot to create an extra moist sponge with a really deep chocolate flavour. Beetroot seems to enhance the flavours of chocolate which makes for some truly decadent cupcakes.

40Total Time
20Prep Time
20Bake Time
24Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 160C°, gas mark 4). Line two 12-hole muffin trays with paper cases.

  2. Step 2:

    In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until light and fluffy.

  3. Step 3:

    Beat in the grated beetroot and vanilla extract.   Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.

  4. Step 4:

    Add the buttermilk. Beat again to ensure everything is well combined.

  5. Step 5:

    Divide the mixture into the paper cases and bake for 20 minutes or until the cakes spring back when pressed gently with a finger.  Remove from the cake tin immediately and leave to cool on a wire rack.

  6. Step 6:

    Place the chocolate in a small bowl suspended over a pan of simmering water.  Melt the chocolate gently.  Remove form the heat and stir.  Leave to cool.

  7. Step 7:

    Add the cream cheese and mix.  Add enough milk to loosen the consistency to a spreadable icing. Spread the icing over the cup cakes and serve

Ingredients

  • For the cupcakes

    • 3 Egg(s) (free range) (whole)
    • 150g Silver spoon half spoon sugar
    • 200g Beetroot (peeled and grated)
    • 0.5 tsp Nielsen-Massey Vanilla Extract
    • 180g Plain white flour
    • 180g Almonds (ground)
    • 2 tsp Baking powder
    • 2 tbsp Cocoa powder
    • 0.25 tsp Salt
    • 284ml Buttermilk

  • For the icing

    • 100g Plain chocolate (70% cocoa) (chopped)
    • 2 tsp Low calorie cream cheese
    • 2 tsp Milk

Utensils

  • Muffin tray
  • Cupcake case
  • Mixing bowl
  • Whisk
  • Cooling rack
  • Saucepan

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