Don’t be nervous about using beetroot in these cupcakes. Think of it in the same vain as carrot cake! They help make a rich chocolate batter and there is just a faint, sweet earthiness.
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Makes 9 to 12 cupcakes
For the cakes:
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
50ml milk
Chocolate frosting:
110g butter, at room temperature
1 tsp vanilla extract
325g icing sugar
4 tbsps cocoa powder
75ml double cream
Cupcake tray
Heatproof bowl
Saucepan
Large mixing bowl
Handheld mixer
Medium mixing bowl