Wednesday, 3 March 2010

Chocolate Beetroot Cupcakes

February seems to have whizzed by so quickly. It's time for the Iron Cupcake challenge again and this month the challenge was 'the perfect pair' (any 2 flavour combination) I gave it a little thought and decided to make chocolate and beetroot which I have been wanting to try for a little while. If you are a chocolate lover like me, then this cake is right up your alley. It has a lovely moistness and texture from the beetroot without overpowering the chocolate. The original recipe suggested a chocolate fudge topping but I thought this would be way too much chocolate as the cake is quite rich. I therefore opted for a little splash of whipped cream instead.

Cupcakes (Note: this recipe makes 20 large muffin sized cupcakes, approx 33 small cupcakes)
250g good quality 70% chocolate
3 large eggs
250g dark muscovado sugar
80g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
25g cocoa powder
50g ground almonds
200g raw beetroot, finely grated
100ml buttermilk
30ml sunflower oil

Whipped cream (optional)

  • Preheat the oven to 160C

  • Break the chocolate into small pieces and place in a metal bowl over a double boiler to melt. If you don't have one, place the chocolate in a bowl over a pan of barely simmering water.

  • Cream the sugar and eggs until pale and fluffy.

  • Mix the buttermilk, beetroot, oil and melted chocolate and stir this into the egg mixture.

  • Add the dry ingredients (flour, cocoa powder, bicarb of soda, ground almonds)

  • Spoon the batter into cupcake/muffin cases about 3/4 full.

  • Bake for 35 mins until a skewer inserted in the middle of the cake comes out clean.

  • Top with whipped cream or frosting of your choice.

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