beetroot cupcakes 1

Beetroot Chocolate Cupcakes

These cupcakes are delicious! And sure to impress.

Directions

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