Chocolate and beetroot cupcakes



Ingredients 12
Servings 18
Time 10 mins

Ingredients

  • 170
    ml
    cocoa powder
  • 375
    ml
    flour
  • 10
    ml
    baking powder
  • 250
    ml
    caster sugar
  • 3
    eggs
  • 225
    g
    beetroot, cooked
  • 125
    ml
    milk stout
  • 125
    oil
  • 200
    g
    butter, softened
  • 200
    g
    cream cheese
  • 375
    ml
    icing sugar
  • 2,5
    ml
    vanilla essence
 

Method

20 mins
 

1 Preheat the oven to 180 °C. Place cupcake liners in a muffin pan.

2 Cupcakes Sift the cocoa, flour, baking powder and sugar into a bowl. Set aside.

3 Blitz the eggs, beetroot, milk stout and oil in a food processor until smooth. Mix the beetroot mixture with the flour mixture until well combined.

4 Spoon batter into the cupcake liners. Bake for 20 minutes or until risen and the tops are springy to the touch. Set aside to cool.

5 ICING Whisk the butter and cream cheese in a bowl until smooth. Gradually beat in icing sugar and add the vanilla essence. Pipe or spoon the icing on the cupcakes.

 

Read more on: cupcakes
 

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