Steps to Make Award-winning Beetroot & Dark Chocolate Cupcakes

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We hope you got insight from reading it, now let's go back to beetroot & dark chocolate cupcakes recipe. To cook beetroot & dark chocolate cupcakes you need 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Beetroot & Dark Chocolate Cupcakes:

1. Take 3 of Beetroot.
2. Provide 140 grams of ■Cake flour.
3. Get 1/4 tsp of ■Baking powder.
4. Use 3/4 tsp of ■Baking soda.
5. Get 1 pinch of ■Salt.
6. Provide 100 grams of Unsalted butter.
7. Prepare 100 grams of Granulated sugar.
8. Provide 1 large of egg.
9. Provide 1 tsp of Vanilla extract.
10. You need 60 grams of Dark chocolate.

Steps to make Beetroot & Dark Chocolate Cupcakes:

1. 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..
2. Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes..
3. 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)..
4. Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth..
5. Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth..
6. Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point..
7. 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..
8. 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..

Beetroots are also called blood turnips. Like, share & subscribe to 'The Foodie' for more such videos. #Beetroot #TheFoodie. Enjoy beetroot recipes for salads, risottos or soups with a dollop of cooling soured cream. The sweet, earthy flavour of beetroot and gaudy colour also work well in cakes. A wide variety of beetroot options are available to you, such as.

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