Tuesday, January 21, 2014

chocolate & beetroot cupcakes

Do you need a bit of lunchbox inspiration? 

Here's a little recipe for chocolate and beetroot cupcakes I knocked up this morning! I've added this to the Thermomix in Australia recipe community. 

If you don't have a Thermomix you can use a food processor or a hand blender but you'd need to finely grate the beetroot.

Chocolate & Beetroot Cupcakes
150 grams Fresh Beetroot, peeled and roughly chopped
2 eggs
2 tablespoons milk
70 grams brown sugar
100 grams Butter, melted
150 grams Self Raising Flour
2 teaspoons cinnamon, ground
2 tablespoons good quality cocoa, or cacao powder

1. Preheat oven to 180 degrees. Grease three mini cupcake trays if you aren't using greaseproof trays.
2. Put the beetroot in mixing bowl and chop for 10 secs/sp 7.
3. Add eggs, milk, sugar and butter to TM bowl and mix with beetroot for 10 secs/sp 5
4.Add the flour, cinnamon and cocoa and mix 5 secs/sp 4. If needed, scrape down the bowl and mix for a further 3 secs/sp 7.
5. Using a teaspoon to spoon mixture into muffin tray. Bake for 11 minutes.

* I use a silicone mini muffin tray for these cupcakes that way I don't need to grease the tray.
* I use Van Houten cocoa. You can find it in supermarkets.
* I'm freezing these in batches to be thawed the night before.

Miss May Blossom

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