Beetroot chocolate cupcakes

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.

Print Recipe

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.

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

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

Jezza-Rae Larsen

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.