Chocolate and beetroot cupcakes

Drum
18 servings Prep: 10 mins, Cooking: 20 mins By Hope Malau
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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 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.



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