Tuesday, 10 March 2015

Beetroot Cupcakes with Raw Chocolate Frosting


I managed to do some baking this weekend and thought I would share a new recipe with you. These are chocolate beetroot cupcakes, yes beetroot in chocolate cake, craziness! I always have some beetroot in my fridge because I love adding it to savory meals so I figured I would see if I could create something slightly different with it. Beetroot is amazingly good for you, it has lots of nutrients and antioxidants and is also anti-inflammatory. All those benefits while eating chocolate cake, yes please!

These turned out really moist, which is largely thanks to the beetroot, with a deep chocolatey flavour. There is also no flour so this recipe will be good for anyone who is gluten free. 

Recipe

Cakes

300g cooked beetroot
230g dates
20g raw cacao powder
80g cocoa powder 
4 eggs
115g butter
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
1 teaspoon bicarbonate of soda

Icing

1 cup dates
1/4 cup raw cacao powder
1/4 cup coconut oil
1 teaspoon vanilla extract
a little water to even out consistency



Step 1) Preheat your oven to 170°C and line a cupcake tin with some cases. This recipe will make 20-24 cupcakes.


Step 2) Chop your dates and beetroot and melt the butter. Add to a food processor and blend until the mixture is smooth. It might take a few minutes depending on the speed and power of your blender.


(not so appetising at this stage!)

Step 3) Add the eggs, cacao/cocoa powders, bicarbonate of soda, vanilla extract and blend again. Then add the maple syrup to sweeten further if needed. This will depend on the sweetness of your dates.
(Note: I used cacao and cocoa powder because I didn't have enough raw cacao. You can easily use either, just add slightly less if you're using all raw cacao powder as it has a stronger flavour, around 85g.)


Step 4) Once everything is combined and your mixture is smooth add to cupcake cases. You want to fill about 3/4 full as they don't rise as much as traditional cupcakes.


Step 5) Bake for around 15 minutes. A skewer should come out clean but they will remain a little moist and dense in the middle. Think a lovely combination between cake and brownie.


Step 6) For the chocolate icing blend all ingredients in a food processor until smooth. Add a little water if the consistency is too thick but remember it shouldn't be too runny as you don't want it to slide off the cupcakes. Again maple syrup can be used to sweeten further if necessary.


Step 7) Once your cupcakes are completely cool spread on the icing, top with a hazelnut, chocolate chips or anything else you fancy and then eat! I recommend keeping these in the fridge as I think they are much nicer cold.




These won't win any prizes for appearance but they are super tasty. The likelihood is they won't last long enough to share with anyone else anyway :-).

 

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