|150 g||dark chocolate — 70%|
|100 ml||LANCEWOOD® Buttermilk|
|30 ml||sunflower oil|
|1 tsp||vanilla — extract|
|250 g||beetroot — raw, finely grated|
|275 g||flour — plain|
|30 g||cocoa powder|
|1 tsp||Robertson's baking powder|
|1/2 tsp||Robertson's bicarbonate of soda|
|150 g||dark chocolate|
|100 g||icing sugar|
|250 g||crème fraîche|
|beetroot — crisps|
Preheat the oven to 180°C and place 12 cupcake ½ cup cases in a muffin tray.
Break the chocolate in small pieces, place in a metal bowl over a double boiler and gently melt.
Remove from the heat and set aside.
Whisk the sugar and the eggs until pale in colour.
Mix the buttermilk, oil, vanilla, melted chocolate and beetroot and stir this into the egg mixture.
Sieve the flour, cocoa powder, baking powder, bicarb of soda and salt and gently fold this into the egg and beetroot mixture.
Spoon the cake mix into the cupcake cases, till ¾ full.
Bake for 25 – 30 minutes in the preheated oven.
Insert a metal skewer to check if the cupcakes are cooked.
Cool the cupcakes on a wire rack.
Make the frosting by melting the chocolate over a double boiler.
Mix in the butter until glossy and smooth. Sift the icing sugar well into a large bowl.
Stir in the chocolate and crème fraiche and mix well.
Let the frosting cool down to thicken a bit and ice the cupcakes with the frosting. Top each cupcake with a beetroot crisp.
Reprinted with the permission of Heinstirred. To see more click here.
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