Chocolate And Beetroot Cupcakes

Chocolate And Beetroot Cupcakes. Hello friends, so how are you today?

Everybody loves a chocolate cupcake, and these will be no eggs-ception! Plus the Oatbran and beetroot boost their health credentials!

Eggs-tra Special Chocolate And Beetroot Cupcakes anyone?

Step up your afternoon tea experience with this very morish Chocolate and Beetroot Cupcakes recipe. Indulge in moist and rich chocolate cupcakes infused with the surprising hint of earthy sweetness from freshly grated beetroot.

How To Make Eggs-tra Special Chocolate And Beetroot Cupcakes:

These delightful treats are topped with velvety smooth chocolate ganache, adding an extra layer of decadence. Perfectly portioned and visually appealing, these cupcakes are a delightful addition to any gathering or a cosy treat for yourself.

Get ready to embark on a flavour journey that combines the classic charm of chocolate with a unique twist. Unleash your inner baker and whip up a batch of our Chocolate and Beetroot Cupcakes today.

Preparation time: 15-20 minutes
Cooking time: 30-35 minutes

Makes: 12

Ingredients:

• 75g (3oz) White’s Oatbran Fine Cut
• 75g (3oz) cocoa powder
• 100g (31/2oz) plain flour
• 2 tsp baking powder
• 250g (9oz) cooked, peeled beetroot in natural juices, drained
• 3 large eggs
• 200ml (7fl oz.) sunflower oil
• 1 tsp vanilla bean paste
• 250g (9oz) caster sugar
• 125g (41/2oz) white chocolate
• 4 tbsp. cream cheese
• Mini chocolate eggs to decorate

Chocolate And Beetroot Cupcakes:

Method:

1. Firstly, preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Line 12 holes in a muffin tin with paper cases.
2. Sift the cocoa powder and flour into a large bowl and stir in the oat bran and baking powder. Place the beetroot, eggs, sunflower oil and vanilla bean paste into a food processor and whizz until smooth. Stir into the flour mixture with the caster sugar and beat until well combined. Divide between the paper cases and bake for 25-30 minutes until risen and firm to the touch. Cool on a wire rack.
3. Melt the chocolate in a bowl set over a simmering pan of water. Remove from the heat and allow to cool slightly. Beat in the cream cheese until thick and glossy. Divide between the cupcakes and pipe or spread the icing. Sprinkle over the chocolate eggs to decorate.

Cook’s Tip: Look out for ready-cooked beetroot in the fresh fruit and vegetable aisles of the supermarket – make sure you choose beetroot in natural juices not dipped in vinegar.

Chocolate And Beetroot Cupcakes. Recipes courtesy of Whites Oats. So what do you think of this Eggs-tra Special Chocolate And Beetroot Cupcakes recipe? Do you also fancy making some? Because I do.

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Chocolate And Beetroot Cupcakes. Thank you so much for stopping by. I also hope you liked this post. Also, find me on: Web | Twitter | Facebook. Also hit the tags for more fun recipes.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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