Beetroot red velvet chocolate cupcakes recipe
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Beetroot red velvet chocolate cupcakes recipe
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delicious and indulgent rich chocolate & beetroot red velvet cupcakes with a fluffy chocolate butter cream frosting.
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Ingredients
- 300 grams McCain frozen beetroot
- 200 grams good quality dark chocolate with 70% cocoa solids
- 3 free-range eggs separated
- 200 grams brown sugar muscovado or demerara
- 165 ml sunflower oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100 grams almond flour
- 150 grams flour
- 1 Tbsp cocoa powder
- 2 tsp baking powder
Chocolate buttercream icing:
- 100 grams 70% chocolate melted and then cooled
- 200 grams butter room temperature
- 155 grams icing sugar
- 45 grams cocoa powder
- 1 Tbs very strong coffee or espresso
- ½ tsp vanilla extract
- Chocolate shavings or walnuts to decorate
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Instructions
- Place the frozen beetroot into a microwave container with ½ cup of water and cook on high for 8 minutes. Drain and allow to cool.
- Heat the chocolate in a bowl of a double boiler and then allow it to cool.
- Preheat the oven to 180C / 350F and line +-16 -18 muffin cups with cupcake paper liners.
- Process the beetroot in a food processor with the sunflower oil until a smooth consistency (there might still be a few very small chunks), about 3 – 4 minutes.
- Separate the eggs and using an electric mixer, whip the whites until stiff peaks. Remove from the bowl and set aside. In the same mixing bowl, add the egg yolks, sugars, beetroot and oil mixture, vanilla, salt, chocolate, and almond flour, and mix until well combined for about a minute.
- Sift the flour, cocoa powder, and baking powder and add them to the wet batter and briefly mix until incorporated.
- By hand, gently fold through the whisked egg whites.
- Using a medium ice cream scoop, fill the lined muffin cups with batter ensuring it comes ¾ of the way up the liner. Bake for 23 – 25 minutes and until springy to the touch and baked through. Cool on a cooling rack and then remove to further cool out of the tins. Once the cupcakes are fully cooled, make the buttercream frosting.
- Make the icing sugar by melting the chocolate in a double boiler and then allowing it to cool to room temperature.
- Whip all the other ingredients together for a few minutes until fluffy.
- Ice the cupcakes and decorate them with chocolate shavings, walnuts, or anything you like. Give these cupcakes an Easter theme top with colourful mini eggs.
Notes
- Storage Instructions – Red Velvet Chocolate Cupcakes with Beetroot
- Short-Term (Up to 2 Days): Store at room temperature in an airtight container. Keep in a cool, dry place away from direct sunlight. If frosted, store in a single layer to prevent smudging.
- Medium-Term (Up to 5 Days): Refrigerate in an airtight container to maintain freshness. Allow cupcakes to come to room temperature before serving for the best texture and flavor.
- Long-Term (Up to 3 Months): Freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Frost after thawing for the best results. Frosted cupcakes can also be frozen but should be placed in a sturdy, airtight container with space to prevent the frosting from getting damaged. Thaw overnight in the fridge or at room temperature for a few hours.
- Short-Term (Up to 2 Days): Store at room temperature in an airtight container. Keep in a cool, dry place away from direct sunlight. If frosted, store in a single layer to prevent smudging.
- Medium-Term (Up to 5 Days): Refrigerate in an airtight container to maintain freshness. Allow cupcakes to come to room temperature before serving for the best texture and flavor.
- Long-Term (Up to 3 Months): Freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container. Frost after thawing for the best results. Frosted cupcakes can also be frozen but should be placed in a sturdy, airtight container with space to prevent the frosting from getting damaged. Thaw overnight in the fridge or at room temperature for a few hours.
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