Pretty in Pink Choc ‘n’ Beets Beetroot Cupcakes

Beetroot is in the throes of its purple reign now and makes a wonderfully moist cake, a perfect partner to rich chocolate.

Beetroot is in the throes of its purple reign now and makes a wonderfully moist cake, a perfect partner to rich chocolate.

Preparation time: 30 mins plus cooling Baking time: 30 mins

Ingredients | Makes 12

For the cakes:
  • 150g plain flour, sifted
  • 80g good quality cocoa powder, sifted
  • 200g golden caster sugar
  • 11/2 tsp baking powder
  • 100g home roasted beetroot or vacuum packed cooked beetroot
  • 3 eggs
  • 170ml rapeseed oil
  • 11/2 tsp vanilla bean paste
For the icing:
  • 200g full fat cream cheese
  • 120g unsalted butter, softened
  • 250g icing sugar, sifted
  • 1 tsp vanilla extract
For decoration:
  • Sugar sprinkles or cocoa powder
Method:
  1. Preheat the oven to 160˚C/140˚C fan/ gas mark 3 and line a 12 hole muffin tin with paper cases.
  2. Place the flour, cocoa, sugar and baking powder in a large bowl and stir until well combined.
  3. Using a blender, blend the beetroot, eggs, oil and vanilla together until smooth. Add to the flour mixture and bring together with an electric whisk on a low setting until only just combined.
  4. Divide the mixture equally between the 12 paper cases and bake for 30 mins. Leave to cool in the tin for 10 mins before transferring to a wire rack.
  5. For the icing, place the cream cheese, butter, icing sugar and vanilla extract in a large bowl and beat with a wooden spoon. Transfer the icing to a piping bag fitted with a large round nozzle and pipe in a swirl on the top of each cake. Decorate with sprinkles or a dusting of cocoa powder.
 

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