Chocolate and beet cupcakes
10 October 2011 § 7 Comments
So here is the recipe I promised yesterday for This Little Piggy’s birthday cake – chocolate and beet cupcakes.
I’m not one for disguising vegetables, but if your kids are veggie avoiders this is a great one for them.
I will also confess, they are good, but not as good as Nigel Slater’s chocolate beet cake. If you want a luxuriously rich, moist, dense chocolate cake then take the extra time to make the Nigel Slater one – recipe here. If you don’t have much time and have a hankering for chocolate then this one-bowl wonder is the cake for you.
- 2 sticks butter, softened (bring to room temperature)
- ¾ cup superfine sugar
- 1 ½ cups plain flour
- 2½ tsp baking powder
- ½ tsp salt
- 4 tbs Dutch process cocoa powder
- 4 eggs
- 1 cup puréed, cooked beets (clean and wrap in foil with a tbs of water and olive oil – cook at 375° for 45 mins to an hour, then peel when cool and blitz to a mush)
Preheat the oven to 350°. Place 12 paper baking cups in muffin pans. Combine all the ingredients, except the beets, in a large bowl and beat with an electric mixer until smooth, about 2 to 3 minutes. Then when just combined – that means you can’t see any of the flour – fold in the beets.
Spoon the batter into the cups. Bake for 20 minutes. To see if cooked insert a toothpick into one and if it comes out dry they are done. Remove pan from the oven and cool for five minutes. Then remove the cupcakes and cool on a rack.
Sprinkle with confectioners’ sugar and a nasturtium if you have any in your yard (I do….one of my only successful crops this year.)