02 Nov 2014

Chocolate Beet Cupcakes

No Comments Baking and Cupcakes

Stuffed with Marshmallows and bursting with chocolate. These cupcakes use beetroot for a dark colour and unique taste. Makes 12 cupcakes.

I decided to stuff half with marshmallow creme and frost the other half. After baking, they had a very light texture so the smaller ones were better just frosted and sprinkled with chocolate chips.


Chocolate Beet Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
Chocolate Cupcakes
  • 4 medium beetroots (about 450g/1lb)
  • 160ml (2/3c) coconut milk
  • 80ml (1/3c) vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 100g (1/2c) brown sugar
  • 30g (1/4c) caster sugar
  • 105g (3/4c) plain flour
  • 70g (1/2c) wholemeal flour
  • 50g (1/4c) cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
Marshmallow Creme Filling
  • 100g (1c) icing sugar
  • 1 tsp vanilla extract
  • 75g (1c) marshmallow creme
Directions
Chocolate Cupcakes
  1. Preheat the oven to 175C/350F.
  2. If you have ready-to-eat beetroot, you can skip to step 4. Otherwise, wrap the beetroot (with skins) tightly in a layer of greaseproof paper inside a layer of foil, then roast for 45-55 minutes until tender.
  3. Remove and allow to cool, then rub the outside to remove the skins. Blitz in a blender and measure 240ml of puree.
  4. Prepare 12 muffin cases.
  5. Whisk the beetroot puree, coconut milk, sugar, oil, lemon juice, and vanilla extract until combined.
  6. In a small bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt.
  7. Stir the wet and dry ingredients with a spatula until just smooth (don't overmix).
  8. Fill the cases ⅔ full and bake for 18-20 mins, or a skewer comes out clean. Transfer to a cooling rack and cool completely before filling and frosting.
Marshmallow Creme Filling
  1. Beat everything together until smooth.
  2. If frosting, just spread over the cooled cakes and sprinkle with chocolate chips.
  3. If filling, cut a cone in the top of each cupcake and spoon 1 tsp marshmallow creme into each cake then replace the cone.

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