I got this amazing recipe from the kitchen garden in my inbox today and I just knew I had to make it. I had some beautiful beets growing in my garden that were begging to be eaten. I have changed a few things in the recipe to suit my needs (ie I didn’t have enough beetroot for the original recipe so I added carrot and swapped pure flour for wholemeal).
These cupcakes are so yummy. Next time I think I’ll reduce the sugar amount and maybe reduce the butter and add a banana. Will have to wait till I buy some more beetroot seedlings and then wait for them to grow before I can make these again.
Makes 30 mini cupcakes
150g chocolate bits
2 free range eggs
150g raw sugar
1 teaspoon vanilla essence
100g wholemeal flour
50g plain flour
2 teaspoons baking powder
Peel, grate and cook the beetroot and carrot.
Melt the chocolate and butter in a pan.
Put the beetroot, carrot, melted chocolate and butter in a mixing bowl (I used my kenwood mixer).
Add the eggs one at a time and mix well in between.
Add the sugar and vanilla essence mix well.
Add the flour, baking powder and cocoa mix well.
Scope a large spoonful into each mini cupcake.
Add the tin to the oven and bake at 180°C for about 20 until the tops are firm.
Take out of the tin and enjoy.
|John enjoying the spoon.
I love licking the spoon after baking.