Although beetroot and chocolate cakes have been on my radar for a number of years, I have to confess that until now I’ve never tried them. It’s not that I was never sufficiently enticed by the idea of using beetroot in a cake, after all carrots work beautifully in them, but given that Mr E doesn’t care for beetroot (he even declined my recent Beetroot & Lentil Pie in favour of Homity Pie!) so a large cake just for me seemed a little bit excessive.
Logic eventually prevailed and my desire to try a beetroot and chocolate cake, morphed into cupcakes. Cupcakes are, of course, the perfect compromise as far as cake is concerned. Even though cupcakes often don’t have the same head turning qualities as a cake often has, cupcakes are quicker to bake, and of course any surplus can easily be frozen (without any frosting) with no spoiling effects (not that these beetroot and chocolate cupcakes had chance to be frozen, they were soon devoured 😉).
This beetroot and chocolate cupcake recipe, is quick and easy (though it does take a little longer if you choose to use fresh beetroot, as we did, rather than vac packed beets). It’s almost as quick as an all-in-one batter once the beetroot is pureed. There’s no creaming or folding. Just good old mixing!
The beetroot, although it can’t be tasted once the cupcake batter is baked, helps to keep these muffin type buns wonderfully moist as well as bringing a wonderful vibrant pink colour to the frosting. And of course let’s not forget about all of the goodness which the humble beet brings too!
These beetroot and chocolate cupcakes are just as delicious with or without the frosting. So if vibrant pink isn’t your thing leave it off and enjoy the bake ‘naked’, so to speak.
And you know what, having convinced Mr E that you can’t taste the
beetroot in these cupcakes, he’s tried one and has proclaimed that he
really likes them!
If you enjoy beetroot as much as I do, or perhaps are looking for some ideas of how to use it, then check out this collection of 14 beetroot recipes, with contributions from a group of top UK food bloggers!
So, here’s how to make Beetroot and Chocolate Cupcakes with a simple beetroot frosting.
or without the vibrant pink beetroot frosting. These Beetroot and
Chocolate Cupcakes are beautifully moist, and are punctuated with
chocolate chips. They’re perfect for sneaking a little extra nutrition
into our diets.
Hands on time: about 15 mins Bake time: 1 hour 5 mins (including roasting the beetroots) Yield: 9
For the batter
- 100g Beetroot (see notes a & b below)
- 140g Buckwheat Flour (plain white flour would work just as well)
- 60g Cocoa Powder
- 2 tsp (rounded) Baking Powder
- 150g Caster Sugar
- 2 Eggs, medium, lightly beaten
- 116ml Sunflower Oil
- 60g Chocolate Chips, milk or dark (see note c below)
For the frosting (optional)
- 230g Icing Sugar
- 1- 2 tsp beetroot puree
a) We used fresh beetroot and roasted them before pureeing. Consider using vac-packed beetroot if you prefer. If using vac-packed beetroot follow the recipe from step 3. Drain away the excess water before using in the recipe. b) A total of two medium sized beetroots will be sufficient for adding to the batter and making the pink frosting. c) If you don’t have chocolate chips to hand a broken block of chocolate works just as well.
We Should Cocoa hosted by Choclette over at Tin and Thyme