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Chocolate and beetroot cupcakes

Chocolate and beetroot cupcakes... Not only does the addition of a vegetable help make these cupcakes 'healthy', but they're vegan too!

Brought to you by Baxters Beetroot

A chocolate cupcake with a twist... try these chocolate and beetroot cupcakes

Not only does the addition of a vegetable help make these cupcakes 'healthy', but they're vegan too! So eat up as many of these chocolate and beetroot cupcakes as you like!

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Servings

Ingredients

120 g vegan butter
120 g caster sugar
200 ml almond milk
200 g plain flour
1 tsp baking powder
40 g cocoa powder
50 g dairy-free dark chocolate, melted

For the icing

1 jar of Baxters Beetroot
250 g vegan butter
500 g icing sugar
50 g pistachios
50 g dairy-free dark chocolate

Instructions

Preheat the oven to 180°C/Gas Mark 4. Fill a 12-hole muffin tin with 12 paper cupcake cases.

Beat the vegan butter and caster sugar together until light and fluffy.

Beat the almond milk into the butter mix, adding a little at a time, making sure it is fully mixed in before adding more.

Sieve the flour, cocoa and baking powder, then fold into the mixture. Beat in the melted chocolate. Divide the cake batter between 12 cupcake cases. Bake for 12 minutes. Set aside to cool.

To make the buttercream, strain the beetroot and blend in a food processor until you have a smooth purée.

Soften the vegan butter by beating until light and fluffy, then add the purée and icing sugar and beat until combined.

Place the buttercream into a piping bag, pipe onto the cooled cakes, then grate over the remaining chocolate and sprinkle with the pistachios.