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Chocolate Beetroot Cup Cakes

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Delicious Beetroot cupcakes decorated with pink butter icing and chocolate balls

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Rate this recipe 3.4/5 (146 Votes)

Ingredients

  • 100g butter
  • 100g caster sugar
  • 150g SR Flour
  • 2 eggs
  • 50g cooked beetroot (grated)
  • 50g melted dark chocolate
  • For decorations:
  • 70g butter
  • 150g icing sugar
  • A drop of pink food colouring
  • Chocolate balls
  • Grated cooked beetroot

Details

servings 6
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Beat soften butter and caster sugar together with an electric mixer till light and fluffy.
Add in beaten eggs and then grated beetroot. Stir in melted dark chocolate. Fold in the flour.

Step 2

Line a muffin tin with 6 cupcake cases. Spoon the mixture into the cases. Bake in a preheated oven for 20-25 minutes at 180C/Gas4. Remove from the oven and leave to cool.

Step 3

Beat the icing sugar and butter together with and electric beater till light and fluffy. Mix in a drop of pink colouring. Place the icing in a piping bag with a star nozzle. Pipe the icing on the cool down cup cakes. Sprinkle with grated beetroot and decorate with chocolate balls.

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Use grated carrots as an alternative

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