Ingredients
1 cup wholemeal self-raising flour
1 cup self-raising flour
½ cup Dutch cocoa powder
1 cup raw caster sugar
4 eggs
250ml olive oil
(1 cup)
1 tsp vanilla essence
2 cups cooked, mashed beetroot
125g cream cheese
room temperature, for icing
½ cup icing sugar
for icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 oven
- 1 large bowl
- 1 2 x 12-hole cupcake trays
- 1 patty cases
- 1 cooling racks
- 1 saucepan
Instructions
- Preheat oven to 200°C or 180°C fan-forced.
- Mix flours, cocoa powder and sugar together in a large bowl.
- Lightly beat eggs, olive oil and vanilla essence together.
- Make a well in the centre of the dry ingredients, pour in egg mixture and mix until just combined.
- Stir through beetroot and spoon mixture into 2 x 12-hole cupcake trays lined with patty cases.
- Bake until firm to touch. Cool on racks.
- Mix together cream cheese and icing sugar until light and fluffy. Ice cupcakes when cool.
Notes
Tip
To cook beetroot, scrub them clean, remove the leaves (leaving the rooty bit at the bottom). Place in a saucepan, cover with water and simmer for 40 minutes until tender. Drain and cool. The skins should slip off easily. But be prepared, it’ll be very messy. Wear rubber gloves to stop your hands turning pink!
Tip
Don’t worry if the mixture appears quite liquid. It’s supposed to be!
Tip
This recipe was created by Alana House for Kidspot, New Zealand
