Beetroot & Dark Chocolate Cupcakes

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Beetroot & Dark Chocolate Cupcakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Beetroot & Dark Chocolate Cupcakes is one of the most favored of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Beetroot & Dark Chocolate Cupcakes is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Beetroot & Dark Chocolate Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot & Dark Chocolate Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beetroot & Dark Chocolate Cupcakes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beetroot & Dark Chocolate Cupcakes estimated approx 60 mins.

To get started with this particular recipe, we have to prepare a few components. You can cook Beetroot & Dark Chocolate Cupcakes using 10 ingredients and 8 steps. Here is how you cook it.

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.

You can slightly increase or decrease the amount of beetroot if you'd like.
These cupcakes aren't so sweet and taste great a day after baking once they've become really moist. Recipe by Cookie shiasu

Ingredients and spices that need to be Get to make Beetroot & Dark Chocolate Cupcakes:

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

Instructions to make 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.

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