Beetroot and carrot wholemeal mini cupcakes

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.

beetroot_cake_nzBeetroot and carrot wholemeal mini cupcakes

Makes 30 mini cupcakes

200g beetroot

50g carrot

150g chocolate bits

150g butter

2 free range eggs

150g raw sugar

1 teaspoon vanilla essence

100g wholemeal flour

50g plain flour

2 teaspoons baking powder

30g cocoa

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.


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