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Dessert
Chocolate and Beetroot Cupcakes
For a gorgeous pink buttercream we've used beetroot puree resulting in star-baker worthy cupcakes!
Difficulty
Medium
Time
90 minutes
Serves
12
Diet
Vegetarian
Ingredients
120g butter
120g caster sugar
120g eggs (beaten)
80g plain flour
1 tsp baking powder
40g cocoa powder
50g dark chocolate (melted)
1 jar Baxters Baby Beetroot
250g butter
500g icing sugar
50g pistachios
50g dark chocolate
Preparation
Preheat oven to 180°C.
Beat the butter and caster sugar until light and fluffy.
Beat the eggs into the butter mix, adding a little at a time and making sure egg is fully mixed in before adding more.
Sieve flour, cocoa and baking powder. Fold into mixture.
Beat in melted chocolate.
Divide cake batter between 12 cup cake cases.
Bake for 12 minutes. Set aside to cool.
To make the butter cream, strain the beetroot and blend in a food processor until you have a smooth puree.
Soften the butter by beating until light and fluffy.
Add the puree and icing sugar and beat until fully mixed.
Place the butter cream into a piping bag and pipe onto cooled cakes.
To finish grate over the remaining chocolate and sprinkle with the pistachios.
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