This recipe is adapted from the Stephanie Alexander Garden Companion. I use more beetroot than her – it makes using the beetroot more worthwhile. My quantities are written as the recipe below. The beetroot is a nice touch as the taste is not overpowering or extremely obvious in anyway but you achieve a perfectly moist cupcake – and who doesn’t love that? For the original post, and many others, check out: https://crichtonscoop.wordpress.com/

 

beetroot and chocolate cupcakes

makes 12

300g beetroot (about a bunch)

60g salted butter. Softened.

60 ml (1/4 cup) rice bran or vegetable oil

55 g castor sugar

110 g brown sugar

2 eggs

60 ml (1/4 cup) milk

175g plain flour

2 tbs Dutch cocoa

2 tsp baking powder

12 squares (100g) of dark chocolate

 

Pre-heat the oven to 180 degrees Celsius.

Grease and flour a 12 muffin tin tray.

Grate the beetroot into a large bowl. Set aside. I recommend wearing an apron. If you don’t want to look a little bit like you murdered someone, use a grating attachment in your food mixer. But I never bother with this.

In a mixer, or separate bowl, cream butter, oil and the two types of sugars.

In a small bowl, lightly whisk the eggs and milk.

Slowly add the egg mixture to the creamed butter and sugar. Mix.

Then, sift the flour, baking powder and cocoa. Fold through.

Then add the grated beetroot. Fold through.

Spoon the mixture into the muffin tins. Break the chocolate and lightly press one square into the top of each muffin.

Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean of the cake mixture.

These keep their flavour and moistness frozen. Line a plastic container with baking paper and fill with the cupcakes – to make sure they don’t touch each other, line baking paper between layers. They are on the bottom (pictured here with a lemon curd cupcake – to be blogged in the near future)