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Chocolate beetroot cupcakes

  • 10servings
  • 60minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsZinc, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 120g plain flour

  2. 60g cocoa powder (the best you can afford)

  3. 170g golden caster sugar

  4. 170g vacuum-packed cooked beetroot

  5. 2 eggs

  6. 140ml light olive oil/vegetable oil

  7. 1tsp vanilla bean paste or extract

  8. 1 1/2tsps baking powder

  9. 200g tub full-fat cream cheese

  10. 100g softened unsalted butter

  11. 250g icing sugar

  12. 1tsp vanilla extract

  13. Piping bag with a Wilton 2A nozzle

Instructions Jump to Ingredients ↑

  1. For the cakes :

  2. Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.

  3. Sieve all the dry ingredients into a large bowl.

  4. Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.

  5. Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.

  6. Divide the mixture between the 10 cases. Fill the cases to ¾ full and bake in the oven for 30 mins. Remove and cool in the tins for 10 mins before popping onto a cooling rack.

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