Monday, 8 February 2010

Beetroot and chocolate cupcakes.


4 oz SR flour
1 tspn baking powder
2.5 oz sugar
1 egg
1 small-medium beetroot,grated
2.5 oz oil
1.5 oz of options belgian drinking chocolate
1.5 oz of chopped milk chocolate
few drops of vanilla essence
2-3 tablespoons of single cream

grated chocolate, chopped nuts,mini marshmallows,flake pieces or giant buttons for decoration

This makes around 8-9 muffin size cupcakes.

For chunky choc bits inside chop the chocolate squares into quarters,(this does make for very chunky bits) for less chunky cut choc squares into eigths.

Small-medium sounds vague I know, but it depends on what you class to be medium lol I try to use a beetroot a little bit bigger than a golf ball. Grate it and then squeeze out some of the excess liquid..


Whisk the oil, egg and vanilla essence.
Sift the flours,baking powder and drinking choc, add the chopped choc, then add the oil mix. Add the beetroot then mix really well to distribute all the ingredients. Only now add the single cream, until you reach the right consistency, you may not need all of it.


Fill the cases 2/3 full and bake Gas 4 for 15 mins or until firm.


When cool, decorate with butter icing. To make the icing creamy add some milk, or better still add some carnation milk or single cream if you have some already open. If kept in an airtight container these will easily keep moist for a week.





disregard the orange coloured ones in this photo, they are an entirely different flavour lol








A variation on this recipe is to substitute the vanilla essence for pure orange juice, and also used orange flavoured options drinking chocolate.


4 comments:

  1. Your cakes sound really yummy

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  2. I SO have to try these, thanks for posting the recipe!!

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  3. OMG! they look delish! def trying them on the weekend! ;o)

    hugs

    hello gorgeous xxx

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  4. Ohhh definitely gonna try these!!

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