• Beetroot chocolate cupcakes

     

    PREP TIME 25 minutes | COOK TIME 25 minutes | MAKES 12

    Vegetarian

     

    INGREDIENTS

    For the beetroot and chocolate cupcakes

    • 2 eggs
    • ⅓ cup firmly packed brown sugar
    • ½ cup ground almonds
    • ½ cup self-raising flour
    • 2 tbsp cocoa powder
    • 125g cooked beetroot, grated
    • 40g dark chocolate, finely grated
    • ⅔ cup buttermilk

     

    For the chocolate icing 

    • ½ cup icing sugar
    • 1 tbsp cocoa powder
    • 1 tbsp buttermilk, approximately

     

    METHOD

     Beetroot and chocolate cupcakes

    PREHEAT the oven to 180°C. Line a 12-hole 2-tablespoon flat-based patty pan with paper cases.

    WHISK eggs and sugar together in a bowl until combined. Stir in sifted ground almonds, flour and cocoa. Gently stir in beetroot, chocolate and buttermilk.

    SPOON mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

    Chocolate icing

    SIFT icing sugar and cocoa into a bowl. Stir in enough buttermilk to form a spreadable icing.

    SPREAD icing over cooled cupcakes. Stand until set.

     

    TIP:  You can buy precooked beetroot from most supermarkets, or cook your own.

    Beetroot chocolate cupcakes

    Serves: 12
    Prep Time: 25 minutes Cooking Time: 25 minutes

    Ingredients

    • For the beetroot and chocolate cupcakes
    • 2 eggs
    • ⅓ cup firmly packed brown sugar
    • ½ cup ground almonds
    • ½ cup self-raising flour
    • 2 tbsp cocoa powder
    • 125g cooked beetroot, grated
    • 40g dark chocolate, finely grated
    • ⅔ cup buttermilk
    • For the chocolate icing 
    • ½ cup icing sugar
    • 1 tbsp cocoa powder
    • 1 tbsp buttermilk, approximately

    Instructions

    Beetroot and chocolate cupcakes

    1

    Preheat the oven to 180°C. Line a 12-hole 2-tablespoon flat-based patty pan with paper cases.

    2

    Whisk eggs and sugar together in a bowl until combined. Stir in sifted ground almonds, flour and cocoa. Gently stir in beetroot, chocolate and buttermilk.

    3

    Spoon mixture evenly into paper cases. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

    Chocolate icing

    4

    Sift icing sugar and cocoa into a bowl. Stir in enough buttermilk to form a spreadable icing.

    5

    Spread icing over cooled cupcakes. Stand until set.

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    ALSO SEE: Beetroot and apple cake with rose water cream cheese

    Beetroot and apple cake with rose water cream cheese

     

     

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    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.