Chilli-spiced dark chocolate and beetroot cupcakes
|1||beetroot — peeled, chopped|
|5 ml||Robertson's bicarbonate of soda|
|80 g||cocoa powder|
|125 ml||LANCEWOOD® Buttermilk|
|5 ml||vinegar — white spirit|
|60 g||chocolate — chips|
|200 g||dark chocolate|
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.