beetroot cupcakes 1

Beetroot Chocolate Cupcakes

These cupcakes are delicious! And sure to impress.


Serves 24.

1. Preheat the oven to 170ºC on bake.

2. Line tray with mini cupcake cases

3. In a large bowl place the first four ingredients and mix, giving it a good stir.

4. Sift the next six ingredients into another bowl.

5. Add the ­flour mix to the wet ingredients, alternating with the puree beetroot.

6. Mix together lightly and spoon into cases. Bake 20 minutes or until a skewer comes out clean.


Beetroot Chocolate ganache:

Heat cream until bubbling around edges Take off heat, add chocolate and sit for 2 minutes.

Transfer to mixer and whisk until smooth and glossy.

Slowly add 1 1/2 cups icing sugar and 1/2 cup puréed beetroot.

Sit overnight in fridge or until completely cool & slighty firm.

Return to mixer and slowly add

1/2 cup cocoa

1/2 cup icing sugar

Chill until ready to use.



 For more Beetroot recipes click here