Chocolate and Beetroot Cupcakes
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
8 Maggie Beer's Chocolate and Beetroot Cupcakes
ingredients
- 90 g unsalted butter
- 2⁄3 cup dark brown sugar
- 2 eggs
- 2⁄3 cup sour cream (low-fat is fine)
- 60 g dark chocolate, chopped
- 2⁄3 cup self raising flour
- 1 1⁄2 tablespoons cocoa, unsweetened
- 100 g beetroots, grated and cooked
-
Icing
- 14 g unsalted butter, melted
- 1 2⁄3 tablespoons unsweetened cocoa
- 1 tablespoon icing sugar
- 1 2⁄3 tablespoons hot water
- 8 hazelnuts (optional)
directions
- Melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
- Beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
- Fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
- Place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180°C/350°-375°F/4-5 gas mark for 15 minutes.
- Icing: Mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
- Once the Chocolate and Beetroot Cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.
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RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!