Chocolate beetroot cupcakes recipe

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makes: 10
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 30 min

Nutrition per portion

RDA
Calories 495 kCal 25%
Fat 28.3g 40%
  -  Saturates 11.3g 57%
Carbohydrates 53.8g 25%
  -  of which Sugars 44.8g 50%
Protein 5g 10%
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  • 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.

    Ingredients

    • 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)

    Method

    • 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.

    You might also like…
    Classic chocolate cupcake recipe
    Easy cupcake recipe
    Mary Berry’s chocolate cake recipe

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