Alice in Cupcakeland

The pineapple cupcake went down a treat, but mum's now pushing the boat out by wanting a beetroot cupcake! This recipe uses canned beetroot because I'm far too lazy to cook a raw one, and has a chocolate fudge icing just to make me happy...


Ingredients

1 can sliced beetroot (approx 400g)
125 g butter
3/4 c brown sugar
2 eggs
1 1/2 c self raising flour
1/4 c cocoa
1/4 c milk
100 g dark chocolate, finely chopped





Preheat your oven to 180 C and line 2 x 12 hole cupcake tins.

Drain the beetroot and finely chop in a processor or with a hand blender. Sift the flour and cocoa into a small bowl. Put both the beetroot and the sifted ingredients to the side for now.

Cream the butter and sugar until light and fluffy, then add the eggs one at a time until fully combined. Add the dry ingredients to the butter mix on a slow speed, then add the milk and beetroot. Pop the chocolate into the microwave until it's mostly melted, then add to the batter. Beat on high for 4 minutes.

Bake for 25 minutes or until the cupcake spring back lighty (I find they take about 1/2 hr in my oven).

Note: You do not need to melt the chocolate if you prefer chunks!

Icing

50g butter
50 g dark chocolate
3 TBS milk
1 TBS vanilla essence
2 c icing sugar
4 tsp cocoa powder

Place the butter, chocolate, milk and vanilla into a small pan, and heat on a low heat until melted. Remove from heat and let the mix cool for a few minutes.

Sift the sugar and cocoa into bowl, then add the chocolate mix. Beat until smooth, then place in the fridge for around 10 minutes, or until it thickens enough to spread.