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Home Dish Beetroot & Dark Chocolate Cupcakes

Beetroot & Dark Chocolate Cupcakes

Name: How to cook Beetroot & Dark Chocolate Cupcakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Beetroot & Dark Chocolate Cupcakes

We've come to use beetroot a lot in my house. We don't just use it in cooking, sometimes we use it in desserts using American recipes. I modified this recipe from an American one and changed the amounts to suit my tastes.

Ingredient

Food ration :

12 servings

Cooking time :

60 mins

Beetroot

140 grams

■Cake flour

1/4 tsp

■Baking powder

3/4 tsp

■Baking soda

1 pinch

■Salt

100 grams

Unsalted butter

100 grams

Granulated sugar

1 large

egg

1 tsp

Vanilla extract

60 grams

Dark chocolate

Cooking instructions

* Step 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.

* Step 2

Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes.

* Step 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).

* Step 4

Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth.

* Step 5

Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth.

* Step 6

Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point.

* Step 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.

* Step 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.