Search

Chocolate beetroot cupcakes

(95 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chocolate and beetroot cupcakes
Chocolate and beetroot cupcakes
  • Makes: 10

  • Prep time:

    plus cooling time
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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 chocolatey 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 (the best you can afford)
  • 170g golden caster sugar
  • 170g vacuum-packed cooked beetroot
  • 2 eggs
  • 140ml light olive oil/vegetable oil
  • 1tsp vanilla bean paste or extract
  • 1½tsps baking powder

For the icing:

  • 200g tub full-fat cream cheese
  • 100g softened unsalted butter
  • 250g icing sugar
  • 1tsp vanilla extract

You will also need:

  • Piping bag with a Wilton 2A nozzle (optional)

If you want to add a deep beetroot colour to your buttercream, grate a beetroot into the buttercream and mix well.

Method

For the cakes:
  1. Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.
  2. Sieve all the dry ingredients into a large bowl.
  3. Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
  4. Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
  5. 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.
For the icing:
  1. 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.
  2. Spread or pipe onto the tops of the cupcakes and decorate with ruby sanding sugar. To pipe 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.

Your rating

Average rating

  • 3
(95 ratings)

Your comments

comments powered by Disqus

FREE Newsletter