I’ve never gotten the point of cupcakes beyond the fact that they make for easy and cute gifts to be delivered to someone. But I get the hype I guess. They do look cute. Basically I’m trying to tell you that I made a batch of cupcakes last evening. And they turned out to be more delicious than I’d expected them to be. I digressed from my original idea of making red velvet ones without the gross food colouring and use beetroot juice instead. But instead, I added cocoa and ground roasted beets to the batter to make chocolate and beetroot cupcakes. They were simply superb. You can’t taste the beets as much but I think it’s a good thing. They probably kept the cake moist and gave it a little texture.
I used a cream cheese icing for these little babies and they were perfect. I didn’t make them too sweet and the cocoa I used was dutch-processed. So they turned out really chocolatey and the icing went perfectly well with it. This recipe wasn’t adapted from anywhere. I worked on the basic butter + sugar creaming method for cakes and built on it.
10 mins for the batter
20 mins for the cupcakes + 1 hour to roast beetroot
Flour – 1.5 cups
Dutch processed cocoa (or regular cocoa) – 3 tbsp
Baking powder – 1 tsp
Baking powder – 1/2 tsp
Salt – 1/2 tsp
Butter – 1/2 cup at room temperature
Sugar – 1 cup
Vanilla – 1 tsp
Eggs – 2
Roasted beetroot – 1 large (brush olive oil on beet, cover with foil and pop it in the oven at 180 degrees C for an hour to slowly roast)
Cream cheese – 1/2 pack (70 gm)
Fresh cream – 1/2 cup
Powdered sugar – 1/3 cup
Roast the beetroot early in the day or the previous day. Just before making the cupcake batter, simply blitz it in your blender till it turns into a coarse paste. Keep aside.
Preheat oven at 180 degrees C.
Cream butter and sugar till they’re soft. Add the eggs and whisk till light and fluffy.
Add vanilla and the ground beets. Using a spatula, mix well.
Now add the dry ingredients – flour, baking soda and powder, salt and cocoa.
Gently fold and pour into muffin tray with liners. Fill the batter just a cm short of the rim.
Bake for 18-20 mins.
Whisk together all the ingredients till you see soft peaks.
Wait till the cupcakes have completely cooled down before icing them.