Beetroot chocolate cupcakes

May 14, 2022 (Last Updated: October 11, 2022)
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.

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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