This recipe makes 10 cupcakes
If you fancy something a “little” healthier than your usual chocolate bar, then try incorporating some vegetables into your chocolate cupcake with these delicious chocolate beetroot cupcakes. These chocolate beetroot cupcakes may not sound too tasty, but actually the addition of beetroot in the recipe just gives real additional moisture and depth to the chocolaty flavours rather than tasting of veggies! In fact you won’t taste the beetroot at all. Perfect for any fussy eaters you might have in your household! These chocolate beetroot cupcakes are so moist and simple and have a lovely rich flavour, no one will ever know what you’ve hidden inside them!
Ingredients for the cakes
120g plain flour
60g cocoa powder ( Bourneville)
170g golden caster sugar
170g precooked beetroot, chopped
2 eggs
140ml light olive oil/vegetable oil
5ml/1 tsp. vanilla bean paste or extract
7.5ml/ 1 ½ tsp. baking powder
Ingredients for the icing
200g tub full-fat cream cheese
100g softened unsalted butter
250g icing sugar
5ml/1 tsp. vanilla extract
You will also need a Piping bag with a Wilton 2A nozzle (optional)
Method for the cakes
Preheat the oven at 160oC/325oF/Gas Mark 3 and place 10 cases in a muffin tray
Sieve all the dry ingredients into a large bowl
Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth
Add the beetroot mix to the flour, mix and combine with an electric whisk on a low setting until just combined
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 placing onto a cooling rack
Method for the icing
Add all the ingredients to a large mixing bowl and beat on a low setting until just combined. Don’t over beat or the icing will become runny
Spread or pipe onto the tops of the cupcakes, and/or decorate by piping a swirl, apply pressure and starting in the centre, work your way to the edge of the paper, pipe around and up into a swirl, stopping at your desired height