Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, beetroot & dark chocolate cupcakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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To get started with this recipe, we have to prepare a few ingredients. You can have beetroot & dark chocolate cupcakes using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot & Dark Chocolate Cupcakes:
- Make ready 3 Beetroot
- Make ready 140 grams ■Cake flour
- Prepare 1/4 tsp ■Baking powder
- Take 3/4 tsp ■Baking soda
- Get 1 pinch ■Salt
- Prepare 100 grams Unsalted butter
- Prepare 100 grams Granulated sugar
- Take 1 large egg
- Prepare 1 tsp Vanilla extract
- Prepare 60 grams Dark chocolate
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Instructions to make Beetroot & Dark Chocolate Cupcakes:
- Wash the beetroot with the skin on and wrap them in aluminium foil. Bake them for 30 minutes in the oven at 180°C/350°F and then peel them.
- Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes.
- Sift together the ingredients marked with (■). Allow the butter and eggs to warm back up to room temperature. Chop up the chocolate and melt it over a bain-marie (a double boiler).
- Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth.
- Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth.
- Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point.
- Line a cupcake tray with cupcake cups and fill each one with 1/12 of batter (the batter won't rise very much). Bake the cupcakes for 20 minutes in the preheated oven.
- Insert a skewer into the cupcakes to see if they're fully baked, if no raw batter comes out then they're ready. Allow the cupcakes to cool on a wire rack.
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