Name: Chilli-spiced dark chocolate and beetroot cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 1 beetroot peeled, chopped; 225 g flour; 250 g sugar; 5 ml Bicarbonate of soda; 5 ml salt; 80 g cocoa powder; 125 ml Buttermilk; 5 ml vinegar white spirit; 60 g chocolate chips; 200 g dark chocolate; 125 ml cream

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Ingredients (11)

1	beetroot — peeled, chopped
225 g	flour
250 g	sugar
5 ml	Bicarbonate of soda
5 ml	salt
80 g	cocoa powder

Westfalia avocado oil chilli flavoured infusion

125 ml	Buttermilk
5 ml	vinegar — white spirit
60 g	chocolate — chips

frosting:

200 g	dark chocolate
125 ml	cream

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Method:

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.