Chocolate and beetroot cupcakes

Name: Chocolate and beetroot cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18 servings
Cuisine: Baking
Ingredients: 170 ml cocoa powder; 375 ml flour; 10 ml Baking powder; 250 ml castor sugar; 3 eggs; 225 g beetroot cooked; 125 ml beer milk stout; 125 ml oil; 200 g butter softened; 200 g cream cheese; 375 ml icing sugar; 2,5 ml Vanilla essence

18 servings Prep: 10 mins, Cooking: 20 mins

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Discover a wonderful cake combination of milk stout and chocolate. Beetroot, traditionally used to make red velvet cakes, intensifies the flavour of the chocolate in this recipe.

By Hope Malau December 16 2017

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Ingredients (12)

170 ml	cocoa powder
375 ml	flour
10 ml	Baking powder
250 ml	castor sugar
3	eggs
225 g	beetroot — cooked
125 ml	beer — milk stout
125 ml	oil
200 g	butter — softened
200 g	cream cheese
375 ml	icing sugar
2,5 ml	Vanilla essence

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Method:

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.