Recipe of the Week - Dark-Chocolate Beetroot Cupcakes

Courtesy of the Irish Independent this recipe looks simply awesome. Apparently it makes between 9-12 cupcakes.

INGREDIENTS

100g dark chocolate
200g cooked beetroot, puréed with a blender
1110g caster sugar
110g soft butter, softened and cut into small pieces
2 large eggs
75g self-raising flour
1 tsp baking powder
50ml milk

Chocolate frosting 110g butter, at room temperature

1 tsp vanilla extract
325g icing sugar
4 tbsps cocoa powder
75ml double cream


METHOD

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.

2. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.

3. In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix.

4. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.

5. To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth.

6. Using a palate knife, frost the cupcakes when they are completely cool.


Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source and Photo: Irish Independent