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| Chocolate Beetroot Cupcakes |
Tips
* Beetroot gives cakes a wonderful deep rich colour * you can replace fresh beetroot with 450g tin of whole or sliced beetroot drained and processed * un-iced cupcakes will store in an airtight container for 4 days * you can use this mixture to make a 20cm round cake, use a greased tin and cook for 40-45 mins.
Makes 12
Ingredients
2 large beetroot (400g) trimmed
125g butter
2/3 cup packed brown sugar
2 eggs
1 1/2 cups self raising flour
1/4 cup cocoa powder
1/4 cup milk
100g dark chocolate, finely chopped
Fudge Frosting to serve ( see cupcake frosting recipe)
Method
1) preheat oven to 180oC. Line a 12 hole muffin tray with paper cases.
2)boil unpeeled beetroot in water to cover for 30 mins or until tender. Drain and cool. Peel. Use a food processor to chop finely ( you will need 1 cup)
3)using an electric mixer, beat butter with sugar in a mixing bowl until fluffy. Beat in eggs one at a time until combined. Sift flour with cocoa and stir into butter mixture. Fold in beetroot and chocolate. Spoon into muffin tins dividing equally.
4) bake for 25 mins or until cooked. Cool for 5 mins, then remove to a wire rack to cool completely. Spread with frosting |
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