Don’t be nervous about using beetroot in these cupcakes. They help make a rich chocolate batter and there is just a faint, sweet earthiness.
Makes 9 to 12
100g dark chocolate
200g cooked beetroot, puréed with a blender
110g caster sugar
110g soft butter, softened and cut into small pieces
2 large eggs
175g self-raising flour
1 tsp baking powder
110g butter, at room temperature
1 tsp vanilla extract
325g icing sugar
4 tbsps cocoa powder
75ml double cream
Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.
In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm.
Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth. Using a palate knife, frost the cupcakes when they are completely cool.