Chocolate & Beetroot Cupcakes
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.
Ingredients
For the cupcakes
- 3Egg(s) (free range) (whole)
- 150gSilver spoon half spoon sugar
- 200gBeetroot (peeled and grated)
- 0.5 tspNielsen-Massey Vanilla Extract
- 180gAllinson's Plain White Flour
- 180gAlmonds (ground)
- 2 tspBaking powder
- 2 tbspCocoa powder
- 0.25 tspSalt
- 284mlButtermilk
For the icing
- 100gPlain chocolate (70% cocoa) (chopped)
- 2 tspLow calorie cream cheese
- 2 tspMilk
Method
Step 1
Preheat the oven to 180°C (fan 160C°, gas mark 4). Line two 12-hole muffin trays with paper cases.
Step 2
In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until light and fluffy.
Step 3
Beat in the grated beetroot and vanilla extract. Add the flour, ground almonds, baking powder, cocoa powder, salt and beat until combined.
Step 4
Add the buttermilk. Beat again to ensure everything is well combined.
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.
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.
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
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