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