Black Forest Cupcakes

Beetroot is an amazing vegetable, not just for its rich colour and earthy taste but for its versatility!

It makes for a moist sponge AND its fibre content leaves you feeling fuller, which means these will fill you up longer too.

  • Difficulty: Medium
  • Time: 1 hour(s) 10 mins
  • Servings: 12
  • Calories: 218
  • Vegetarian


For the cupcakes:

  • 40g Cocoa
  • 200g Self-raising flour
  • 2 tsp Baking powder
  • 160g Beetroot, cooked
  • 2 Medium Eggs
  • 60ml Canola oil
  • 130g Caster sugar
  • 120ml Water

For the frosting:

  • 75g Light Greek yoghurt
  • 170g Light mascarpone cheese
  • 20g Icing sugar
  • 2 madagascan vanilla pods
  • 12 Black cherries with stems still on

For the jam:

  • 100g mix of raspberries, blueberries and cherries
  • 25g Preserving sugar
  • 1 tbsp Water
  • 1 tsp Lemon juice


Step 1:

Blend the cooked beetroot with the egg, sugar, oil and water. In a separate bowl sift and whisk together the flour, cocoa and baking powder.

Step 2:

Add dry to wet ingredients and mix until just combined, then bake for 20 minutes at 180°C/350°F/Gas 4.

Step 3:

Once cooled, remove middle of the cupcake using an apple corer (or any other tool that works just as well) a little more than halfway. Then boil all the jam ingredients in a saucepan for 30 minutes, then set aside to cool.

Step 4:

Insert the jam into the cupcake cores, once the cupcakes are prepped you can then beat and whisk the frosting ingredients. Lastly, once you’ve let them cool a bit use a round nozzle to frost cupcakes and place a cherry on top!

P.S. Top tip: To avoid separation when making a dairy-based frosting be sure to have all your ingredients come straight from the fridge and are at the same temperature before mixing together.

Fancy these?