The richness of the chocolate and the earthiness of the beetroot pair perfectly together in this chocolate beetroot cupcakes recipe.
Pipe on a swirl of icing made with full-fat cream cheese, butter, icing sugar, and a hint of vanilla extract. The cupcake sponges are made with olive oil instead of butter, which makes them much lighter. These beetroot cupcakes use vacuum-packed cooked beetroot, which saves you from having to cook the beetroot yourself.
- For the cakes:
- 120g plain flour
- 60g cocoa powder
- 170g golden caster sugar
- 170g vacuum-packed cooked beetroot
- 2 eggs
- 140ml light olive oil/vegetable oil
- 1tsp vanilla bean paste or extract
- 1½tsps baking powder
- For the icing:
- 200g tub full-fat cream cheese
- 100g softened unsalted butter
- 250g icing sugar
- 1tsp vanilla extract
- You will also need:
- Piping bag with a Wilton 2A nozzle (optional)
For the cakes: Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.
Sieve all the dry ingredients into a large bowl. Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
Divide the mixture between the 10 cases. Fill the cases to ¾ full and bake in the oven for 30 mins. Remove and cool in the tins for 10 mins before popping onto a cooling rack.
For the icing: Add all the ingredients to a large mixing bowl and beat on a low setting until just combined. Don’t over beat or the icing will become runny.
Spread or pipe onto the tops of the cupcakes and decorate with ruby sanding sugar. To pipe a swirl, apply pressure and starting in the centre, work your way to the edge of the paper, pipe around and up into a swirl, stopping at your desired height.
Top tips for making beetroot cupcakes
If you want to add a deep beetroot colour to your buttercream, grate a beetroot into the buttercream and mix well.