Beetroot cupcakes (10 of 13)

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.

Beetroot cupcakes (1 of 13)

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.

Beetroot cupcakes (11 of 13)

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

Chocolate ganache

  • 90ml thickened cream
  • 85g milk chocolate
Preheat your oven to 180C.
Mix together your butter and both types of sugar. Add in the eggs and mix until just combined. Grate your beetroot* and stir in, followed by the flour and bicarbonate.
* I thoroughly recommend using a machine to do this, it will be much quicker and MUCH cleaner to do so.
Beetroot cupcakes (2 of 13)
Mix in the vanilla and cocoa, then fold in the chocolate chunks. Scoop into silicone cupcake cases (fill about 3/4 of the way up) and pop in the oven for 25-30 minutes.
Beetroot cupcakes (5 of 13)
When the cupcakes come out of the oven, they’ll still look a little moist – this is because they are! The beetroot in them makes them super wet and fudgy, so don’t fret. Set to one side to cool.
When the cupcakes are completely cool, pop a pan of water on the stove and allow it to come to a boil. Grab a heatproof bowl and put it over the water, turning it down to a simmer. Pour your cream in and stir allow it to heat up to body temperature, stirring as it heats. Test the temperature by sticking your finger in – it should be warm enough that you barely notice a difference in temperature between yourself and the cream.
Beetroot cupcakes (7 of 13)
Break the chocolate up and put them into the warm cream. Stir until completely melter (should only take a few minutes) and then remove the bowl from above the water.
Set to one side to cool for at least ten minutes. This will allow the ganache to firm up a little bit so that you get a good drizzle, rather than it running straight off the cakes.
Grab your cupcakes and drizzle generously with ganache, then top with sprinkles. If you think your drizzle isn’t staying on the cake properly, set it aside to cool further, then try again.

 

Beetroot cupcakes (9 of 13)

Beetroot cupcakes (12 of 13)

Beetroot cupcakes (8 of 13)

11 comments

    1. Haha! I don’t think people want to know that there are bugs in their food colouring, I think it’s one of those secrets that people choose not to acknowlegde! Peonies and hydrangeas – my absolute favourites 😀

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