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Beetroot & chocolate cupcakes

The earthy taste of beetroot is an ideal match for bitter sweet dark chocolate in these delectable cupcakes.

Beetroot & chocolate cupcakes

Ingredients

  • Canola oil spray
  • 3 (about 375g) beetroot bulbs, peeled
  • 265g (1 3/4 cups) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 1 teaspoon mixed spice
  • 200g (1 cup, firmly packed) dark brown sugar
  • 3 eggs, at room temperature
  • 180g butter, melted
  • 150g dark chocolate, melted, cooled
  • 2 teaspoons vanilla extract
  • Betty Crocker Creamy Deluxe Rich Chocolate Fudge Frosting, to decorate