Chilli-spiced dark chocolate and beetroot cupcakes

Recipe from: 03 May 2013
recipes baking chocolate

Ingredients 13
Servings 12
Time 00:30

Ingredients

  • 1
    medium beetroot - peeled and chopped
  • 225
    g
    flour
  • 250
    g
    sugar
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    salt
  • 80
    g
    cocoa powder
  • 125
    ml
    Westfalia avocado oil chilli flavoured infusion
  • 125
    ml
    buttermilk
  • 5
    ml
    white spirit vinegar
  • 60
    g
    chocolate chips
  • Frosting:
  • 200
    g
    dark chocolate - chopped
  • 125
    ml
    cream
 

Method

00:25
 
Preheat oven to 180°C.

Simmer beetroot in a small amount of water until cooked through, set aside to cool before puréeing.

Mix together sifted flour, sugar, bicarbonate of soda, salt, cocoa powder, avocado oil, buttermilk, vinegar and puréed beetroot.

Stir through chocolate chips and spoon into cupcake cups.

Bake for 20-25 minutes or until cooked through. Set aside to cool.

Break up chocolate and pour cream into a heat-proof glass bowl over a simmering pot of water (ensure bowl isn’t touching water). When chocolate starts to melt, stir gently to combine. Cool before using to ice cupcakes.

Tip: Stir toasted desiccated coconut or assorted sprinkling nuts through the batter or the icing.

Reprinted with permission of Westfalia avocado oil.

 

Read more on: chocolate  |  recipes  |  baking
 

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