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chocolate beetroot cupcakes RECIPES


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CHOCOLATE BEETROOT CUPCAKES

  • Easy
  • Cooking Time: 25min
  • Preparation Time: 15min
  • Serves: 12 cupcakes
CHOCOLATE BEETROOT CUPCAKES

Ingredients:

  • 500 g KOO Beetroot, grated & drained
  • 1 ¾ cup Golden Cloud self- raising
  • 35 g cocoa powder
  • 1 cup castor sugar
  • 2 large eggs
  • 80 ml vegetable oil
  • 80 ml maas
  • 12 blocks milk chocolate (1 slab
  • Icing
  • ¾ cup maas or cream
  • 2 slab (100 g) dark chocolate
  • 1 tsp butter
  • Extra shaved chocolate for garnishing

Kitchen gadgets:

Muffin pan, mixing bowl , whisk, muffin cup paper liners

Method:

  1. Preheat the oven to 180°C and grease the muffin pan. Line the muffin tins with paper cupcake holders.
  2. Drain the beetroot and chop until very fine.
  3. Mix the eggs, oil and maas together.
  4. Sift the flour, cocoa and castor sugar into a bowl, stir in the beetroot and the egg mixture.
  5. Spoon 1 table spoon of mixture into each muffin cup. Put 1 block of chocolate in the middle of each and then top with more mixture. Divide the mixture equally between the muffin cups.
  6. Bake in the middle of the oven for about 20 to 25 minutes, until a skewer comes out clean. Allow to cool before putting the icing on the top.
  7. Icing: Heat Maas in a pan until hot. Do not Boil it. Add the butter and the chopped chocolate, off the heat. Stir until the chocolate and butter has melted. Allow to cool. When the Icing has thickened, slightly whip it, with a whisk. Refrigerate until firm. Use to ice the cooled cupcakes.

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