A: Think pink!

October is Breast Cancer Month, and what better time than now to experiment with my favourite pink vegetable– beetroot! I have been desperate to make a beetroot cupcake for AGES but have never sighted a recipe that I felt was simple yet would do justice to this superfood.

SO, I did some research and decided the best thing to do would be to use a carrot cake recipe as a point of reference and go from there. This is what I came up with (and if I do say so myself, I am quite pleased).

Choco-beet cupcakes with cream cheese frosting

Ingredients:

3/4 cup plus 2 tbsp plain flour and a pinch of salt

2 tbsp cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground ginger

2 large eggs

1/2 cup caster sugar

1/2 cup light brown sugar

1/2 cup vegetable oil

1/4 cup melted butter

2 tbsp milk

1 tsp vanilla extract

grated orange zest from one orange

1 1/2 cups grated beetroot

1/2 cup dark chocolate, chopped

Frosting: 125g cream cheese, 60g butter, 1 cup icing sugar, 1 tsp vanilla extract

Method:

Pre-heat oven to 180C, line 12 muffin cups.

Beat the eggs and sugars until well combined.

Add in oil, butter, milk, vanilla, zest and mix till blended.

Add in the flour, cocoa, baking soda, baking powder, salt and spices and gently fold in the dry ingredients.

Stir in beetroot and chocolate chips.

Fill cupcake holders 3/4 of the way, bake for 20 minutes.

Cool in tray for 5 minutes before removing to a rack.

The cake itself has a

The cake itself has a lovely light texture and yet is very moist all at the same time! (I had to try one before frosting just in case I'd messed up!)

Frosting: Cream butter and cheese until smooth, add vanilla and mix until well blended. Sift icing sugar into butter and cheese mixture and beat until light and smooth. Frost cupcakes when cool.

Now if I didn’t already know there was beetroot in this cupcake I probably wouldn’t be able to pick it out. It’s one of those things that are only obvious if you know what you’re looking for. It’s not the best chocolate cupcake ever, but it’s pretty good for a first attempt! Plus the fact that it’s got beetroot in it makes it okay to stuff yourself silly on this stuff!

The orange zest was a bit of a non-event and didn’t really shine here, I might try Cointreau as well as orange zest next time. Perhaps even some candied beetroot or orange segments on the top? Oh the possibilities! Watch this space for more experimental beetroot madness!

Advertisements

One Response to “A: Think pink!”

  1. Miss Glutton Says:

    The cupcake was urm… BEETROOTTTTYYYY. Everytime i bit into a chocolate bit, i would be.. is that beetroot? HAHA. my mind was just going into overdrive! I like your choc bits- what are they! And pretty good attempt, i have to agree. I would rate 9/10 on a success level. I think I still prefer the cherry choc or the nutella choc though! :))

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: