- 3.5 ounces dark chocolate
- 3/4 cup pureed cooked beets
- 1/2 cup superfine sugar
- 1 cup (2 sticks) butter, softened
- 2 large eggs
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 stick butter, at room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups confectioners sugar
- 4 tablespoons unsweetened cocoa powder
- 1/3 cup heavy cream
Pre-heat the oven to 350 F (180 C) and line a cupcake pan with paper cases. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.
In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm.
Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the sugar and cocoa powder, a little at a time, to the cream until it is all incorporated and the mixture is smooth. When cupcakes are completely cool, use a palate knife to frost them.