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Chocolate Beetroot Cupcake


Chocolate Beetroot Cupcakes #highlandbakes

A  Sinfully rich Chocolate Cupcake infused with flavour of Beetroot and topped with home made  frosting. A scrumptious cake which melts in mouth. An ideal Afternoon dessert.


Prep time : 30 min
Total time:  55 min
Serves : 12

Ingredients (For  the Cupcakes) :


  •     1 Cup all purpose flour
  •     7 Tablespoon cocoa powder( Use best quality )
  •     11/2 teaspoon baking powder
  •      ¾ cup granulated sugar
  •     Pinch of salt
  •     1 beetroot medium peel and grated plus 2 tablespoon for decoration
  •     1/3 cup beetroot juice
  •     2 eggs at room temp
  •     ½ cup vegetable oil
  •     1 teaspoon vanilla essence
  •     ¼ cup chocolate grated (any plain  chocolate would do)

For Cream Cheese Frosting :

·     1 cup full fat cream cheese frosting either store bought or home made for this recipe. I have used home made  (Recipe below)
  •      ½ cup melted butter
  •      5 - 6 tablespoon icing sugar
  •      1 teaspoon vanilla essence
You will also need : Piping bag with a nozzle (optional)

Method (For the Cupcakes):

1 Preheat oven to 325 F /160 C
2 Line cup cake pan with papers and spray with  non stick cooking  spray.
3 Sieve all dry Ingredients into a large bowl ( flour, cocoa powder, sugar and  baking powder other than salt).
4 Using electric beater, in another bowl whisk wet ingredients eggs and oil until smooth and then add vanilla , salt and grated beetroot and mix well till combined.
5 Add the wet ingredients to dry ingredients, mix well on a low speed . (don’t over mix the batter )
6 To this add grated chocolate and beetroot juice.  With the spatula fold the chocolate and juice into the batter until they combine. (stir 3 to 4 times )

7  Divide the mixture between the cup cake pan. Fill the pan to ¾ full and bake in the oven for 20 to 22 min. Remove and cool in the tin for 10 min before putting into the cooling  rack.


• Cool cup cakes completely before  frosting.

For  making  the cream cheese frosting


Add all  ingredients to a large mixing bowl and mix at a low speed until just combined. Do not over beat the icing. Spread or pipe the tops of cupcakes and decorate with grated beetroot  or any sprinkle of your choice.

How to make cream cheese at home:

Prep time : a few mins
Makes 1 ½ cups (approx)

·     1 lit full fat milk
·     11/2  tablespoon of lemon juice

• Put the milk to boil in a thick bottom pan.
• When it comes to boil add lemon juice and sim the gas , allow the  milk to curdle on its own and the whey is a clear liquid . Stir gently if required.
• Strain the mixture in a  strainer or using a muslin cloth.
• Blend  the drained milk solids in a food processor till thick and creamy.


• You can it  make in advance and store in airtight container in fridge. Use cream cheese at room temperature.


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Comments

  1. Disha16 June 2019 at 23:51

    The beetroot cupcake so easy to make and it was delicious

    ReplyDelete

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