This recipe is just the thing for a quick plate of cute and quirky cakes. It has two steps: blend and bake. Oh you can make a ganache icing, or you can just sift some icing sugar over the top and they will look quite festive.
We can buy already cooked little beetroot in the fresh fruit and vegetable section of the supermarket. Otherwise you would have to boil some beetroot.
I think it would be a good idea to pulse the beetroot in the blender before you add the other ingredients, as I had to blend for almost twice as long before I could feel the batter was smooth. Still, the cakes are light and fluffy.
I used Dutch cocoa, because it is more chocolaty and smooth.
The ganache was too runny for my taste. Next time I would probably add a half to two-thirds more chocolate for the amount of cream.
I made 2/3 of the recipe, mainly because I went to the supermarket with 180g packets of beetroot, rather than 250g. I put 1/4 cup of the cake batter into the paper cases and still made 12 cup cakes and if I really scraped the food processor out properly I could have made 14. According to my calculations where 12 = 2/3, then a whole batch would be 18.
Chocolate Beetroot Cupcakes makes 18
For the ganache
- 1/2 cup cream
- 100g dark chocolate, chopped
For the cakes
- 250g already cooked beetroot, drained. Very cute they are too.
- 100g good dark eating chocolate
- 200g butter, at room temperature
- 220g (1 cup) caster sugar
- 225g (1 1/2 cups) plain flour
- 60g (1/2 cup) Dutch cocoa
- 3 tspn baking powder
- 2 tspn vanilla extract
- 3 eggs
- 60ml (1/4 cup) milk
Preheat the oven to 190*C or 170*C fan-forced. Line two muffin trays with paper cases. 18 seems like a good bet.
Make the ganache by heating the chocolate and cream in the microwave, or in a glass bowl over a pot of simmering water. Either way, heat gently and remove before the chocolate is properly melted and stir till smooth. Refrigerate for about 30-40 minutes, stirring once or twice.
Put all the cake ingredients into the food processor and blend for about 20 seconds. Spoon 60ml, or 1/4 cup, of the batter into the paper cases and bake for 20-25 minutes. I always swap the trays up and down, and turn them round to try and ensure an even bake. The cakes are cooked when a skewer poked into the centre comes out clean. Mine took 30 minutes. I was wary of over baking them, but they are still nice and moist inside.
Cool in the tin for 5 minutes and then on a rack until totally cold. Stir the ganache once more and then dollop and swirl onto the top of the cakes. And you are done.
The un-iced cakes can be frozen. Once they are iced they won't keep as well. But, my word they look marvellously chocolaty!!!