Wednesday, 24 May 2017

Beetroot & Chocolate Cupcakes

An easy to make beetroot & chocolate muffin style cupcake, which is as delicious with or without the vibrant pink beetroot frosting.  These cupcakes are beautifully moist, and are punctuated with chocolate chips.  They're perfect for sneaking a little extra nutrition into our diets. 

Recipe for Beetroot and Chocolate Cupcakes

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.

How to make Beetroot and Chocolate Cupcakes

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 😉).

Using beetroot in baking

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!
 

Beetroot and Chocolate Muffin styled cupcake recipe

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.
   
Easy Beetroot and Chocolate Cupcake recipe

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. 

 

 

print recipe

Beetroot & Chocolate Cupcakes
An easy to make muffin style cupcake, which is just as delicious with 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. 

Details
Hands on time: Bake time:     Yield: 9
Ingredients
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

Method
1. Prepare the beetroot. Preheat the oven to 200℃ / 180℃ Fan / 390℉ / Gas 6. Wash and trim the fresh beetroots leaving about 3cm of steam. Place on a baking tray and drizzle with a little oil. Bake for 40 - 45 minutes until the beetroots are tender.2. Peel the beetroot. Use a paring knife or similar to peel away the beetroot skin. Set aside to cool. 3. Puree the beetroot. Roughly chop the cooked beetroots. Either place into a food processor and blitz until smooth, or use a stick blender which works just as well (we used the later). 4. Preheat the oven to 190℃ / 170℃ Fan / 375℉ / Gas 5.  Line a muffin tin with muffin sized cupcake cases.5. Make the batter. Place 150g of the beetroot pulp into a medium sized mixing bowl. Sieve the flour, cocoa powder and baking powder into the bowl. Add the sugar and eggs. Mix together until smooth. It's quite a thick batter. Slowly drizzle the sunflower oil down the side of the bowl and beat until combined. Add the chocolate chips and mix to combine.6. Fill the paper cases. Spoon the batter into the cupcake cases until they are half to two thirds full. Consider weighing each one to ensure equal size, each will weigh about 70g.7. Bake. Place the muffin tin into the centre of the preheated oven and bake for 20 - 25 minutes until well risen. Don't worry if the top of each cake is slightly cracked.8. Cool. Remove the cakes from the oven and carefully transfer them to a cooling rack. Allow to completely cool.9. Make the frosting (optional).  Place the icing sugar into a bowl.  Add the beetroot puree.  Mix until smooth.  Add water, a drop at a time, until the frosting is a thick spreadable consistency.10. Decorate (optional).  With a teaspoon place some of the frosting onto the cupcakes.  Use the back of the spoon to spread it out to the edge of the cake.  Scatter with chocolate strands or grate a little chocolate over the top.11. Enjoy!
Notes
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.


Pin Beetroot & Chocolate Cupcakes for later!

Beetroot and chocolate muffin styled cupcake recipe




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This post has been shared with: 

Cook Once Eat Twice hosted by Corina at searching for Spice 

Bake of the Week co-hosted by Jenny at Mummy Mishaps and Helen at Casa Costello

 We Should Cocoa hosted by Choclette orver at Tin and Thyme

Hijacked By Twins Link up your recipe of the week






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23 comments:

  1. Beetroot and chocolate is such an awesome combination! I love that you've used beetroot puree to get that fab pink colour too! xxx

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    Replies
    1. It really is fab isn't it rebecca, I can't believe I've been missing out on it for so long! And yes, I love how vibrant the frosting turned out :-)
      Angela x

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  2. What's not to like about these cupcakes? Anything beetroot gets my vote and I absolutely love that there is beetroot in the cupcakes and in the icing too! And you've used buckwheat flour, which must be gorgeous with the chocolate and the beetroot. And have I mentioned these cupcakes look amazing? They do. Thank you for sharing with #CookBlogShare:)

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    Replies
    1. Aw thankyou Monika :-) I think i've been a little late joining the beetroot & chocolate party, but I'm completely sold on it. it's amazing how well they go together, and of course how versitile the humble beet is! Thanks for your lovely comment,
      Angela x

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  3. Wow Angela these look stunning. I particularly love the colour of the icing. So gorgeous. I am adding these to my must-make list

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    1. Aw thabkyou Mandy, I hope you enjoy them as much as we have :-) It's amazing that Mr E was even happy to eat them too despite them containing beetroot.
      Thanks for your lovely comment Mandy,
      Angela

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  4. Ooooh Angela these look so good! We all love beetroot so they would definitely go down a treat here! x #BakeoftheWeek

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  5. I've never tried this combination but it sounds great! The color of that frosting is amazing!

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    1. Isn't it just amazing! And to think that there's no food colouring in it either! I'd definitely recomend trying the beetroot and choc combo, it works so well together.
      Angela x

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  6. I so love these! I've baked chocolate beetroot cake before and loved it but it's been a while. You've inspired me again and will be giving these a go! Pinned for later! x

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    Replies
    1. Aw thankyou Jo :-) Seen as you've not visited beetroot and chocolate cake for a while, I think you definitely should revisit it, it's such a winner. I hope you enjoy them as much as we have and thanks for pinning too,
      Angela x

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  7. Such a vibrant colour! I was only saying to Mr GF today (as we looked at our rapidly growing beetroot in the garden) that I must make beetroot cake this year! This sounds like a perfect recipe! x

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    1. It's a fab colour isn't it - so cheerful. And to think it's all courtesy of the beetroot! Ooh wow, fresh homegrown beetroot sounds amazing Kate. I seem to recall trying to grow some from seed a few yrs ago but they were so tiny - I don't think I was patient enough before I pulled them from the ground - oops! ;-)
      If you try it Kate I hope you enjoy it as much as we have,
      Angela xx

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  8. I love using beetroot tin chocolate cakes, it adds such a lovely hidden flavour and depth plus I love sneaking it in for my unsuspecting family! I love the pink colour on top of your cakes - so pretty.
    thank you for joining in with #Bakeoftheweek x

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    1. It's amazing how well it works in chocolate cake isn't it Jenny,
      Thanks for your lovely comment,
      Angela x

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  9. These are so eye-catching Angela and I think adding beetroot to a cake is a great way to add a little extra nutrition to it. My husband also hates beetroot so I'd love to try these out on him and see what he thinks. Thank you so much for sharing with #CookOnceEatTwice and sorry I'm so late visiting. I'm hoping to get the round up finished tomorrow x

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    Replies
    1. Aw thankyou Corina, it's amazing how a bit of beetroot puree can bring such a vebrant colour to a basic frosting! Ooh I'd love to hear how your hubby gets on with them if you give them a try - I hope he enjoys them as much as Mr E does xx
      Angela x

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  10. I just love that bright pink colour, and it's all from nature too, so cool!

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    Replies
    1. Isn't it a fab cheery colour - and as you say Kat, all natural :-)
      Angela x

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  11. I love how moist the cakes are with beetroot. Love the icing - who needs food colouring when there is beetroot #recipeoftheweek

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  12. These cupcakes looks so pretty and I love the vibrant beetroot icing. I also like that you've used buckwheat flour. I often add it to a mix of other flours, but have rarely baked with it alone. Thanks for sharing with We Should Cocoa :D

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  13. Angela these are simply stunning, the colour from the beetroot makes the prettiest icing ever. Commenting as BritMums Baking Round-up Editor. :) x

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