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 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.Beetroot chocolate cupcakes
Ingredients
Instructions
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