Sunday 23 July 2017

Dark-Chocolate Beetroot Cupcakes

Donal Skehan

Don't be nervous about using beetroot in these cupcakes. They help make a rich chocolate batter and there is just a faint, sweet earthiness. Makes nine to 12

You will need

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


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

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

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.

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.

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.

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

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