Before you think “ew, beetroot in cupcakes”, please read this! I’m going to try and convince you that these adorable little suckers deserve a place in your heart AND your baked goods.
I love a good adventure. Every now and then, something in my brain just clicks and I feel the need for a change. The last time it happened, I ended up in Europe on a whim (which was a completely magical result that I still need to post blogs about). My little brain snaps usually happen on a smaller scale, though. They’re not usually as costly as last-minute flights!
Sometimes it’s a desire for a new language (German, I’m coming for you), or books on a certain subject (neuroplasticity was a great reading phase), or a hobby… Baking with Gab is one of my best brain snap results to date. It’s also one that has outlasted most others!
I’m the first person to admit that I have a bit of an obsessive personality. So when I get one idea in my mind, I think about it a lot.
And when the lovely people at Love Beets asked me to put together a recipe, I couldn’t get baby beetroots off my brain! I love the idea of putting something a little out of the ordinary in food. I tried to reason with friends and family that beetroot desserts should be viewed no differently to carrot cakes or avocado cheesecakes. I just don’t see why they’re so maligned when it comes to sweet things! Baby beets are deliciously sweet and provide an amazing natural colour.
So go on, be a little adventurous. Grab some little beets and get them into your baking – I’d love to hear how you go!
Chocolate beetroot cupcakes
- 1 cup packed brown sugar
- 1/4 cup white sugar
- 3 eggs
- 250g baby beetroots (I used Love Beets, which are pre-cooked)
- 1 cup plain flour
- 1 tsp bicarb
- 1 tsp vanilla
- 3 tbsp cocoa
- 130g milk chocolate chunks
- 90ml thickened cream
- 85g milk chocolate