These chocolate cupcakes are made using beetroot which gives them a really rich flavour. I found the recipe in my latest cookbook Prepped! I usually love using buttercream icing so I was a bit unsure about using cream instead but it actually made a nice change and tasted delicious.
This recipe makes 12 muffin sized cakes
For the cakes……
150g self raising flour
50g cocoa powder
190g caster sugar
1tsp bicarbonate of soda
100ml rapeseed oil
200g cooked beetroot
For the topping……
300ml double cream
3 tbsp icing sugar
2 tsp vanilla extract
Black pepper to taste
1. Preheat oven to 170°C (Gas mark 3) and put 12 muffin cases in a tray
2. Mix dry ingredients in one bowl. Grate the beetroot and try and drain as much of the liquid as possible. In another bowl whisk the eggs and then add the oil and beetroot.
3. Mix both bowls together.
4. Add mixture to the muffin cases and bake for 25 minutes.
5. Once the muffins have cooked, leave them on a wire rack to cool while you make the topping.
6. Whip the double cream with the icing sugar and vanilla extract until thick. Also grind in some black pepper – the amount will depend on your tastes so just keep adding until you think it tastes ok.
7. The book suggests cutting the top of the cakes off, filling the hold with cream, cutting the detached cake in half and sticking the halves on top of the cream as wings. That is what I tried to do but my wings don’t look as good as the book! You could just use the cream as a topping but obviously that’s up to you.
8. Your cupcakes are ready to eat – I’m a little bit obsessed with edible glitter so I did add some red glitter before serving!