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Maggie Beer

Chocolate beetroot cupcake

Chocolate and Beetroot Cupcakes

Chocolate beetroot cupcake

Step 1: Melt the chocolate over a bain marie or on the lowest setting of your microwave.

Step 2: Beat the butter and sugar together with and electric mixer until well combined. Add the eggs one at a time, beating well after each addition then add the sour cream and cooled melted chocolate mixing well.

Step 3: Fold in the flour and cocoa and then add the grated beetroot and mix well to combine.

Step 4: Place spoonfuls of the mixture into muffin tin sized patty pans (placed in muffin tin) and bake at 180C for 15 minutes.

Icing:

Step 5: Mix butter and cocoa together, add the icing sugar and water to combine and mix until thickened.

Ingredients

  1. 60g dark chocolate chopped
  2. 120g 2 eggs
  3. 2/3 cup sour cream
  4. 1 1/2 tbspn unsweetened cocoa
  5. 100g beetroot cooked, peeled and grated

Icing

  1. 1 2/3 tbspn unsweetened cocoa
  2. 14g unsalted butter room temperature
  3. 1 tbspn icing sugar
  4. 1 2/3 tbspn hot water

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