CHOCOLATE BEET MINI CUPCAKE

A delicious one bite of chocolate delight, with a healthy root vegetable hidden inside, giving the cupcakes an incredible moisture, lovely flavour and reddish hue.

2 cups (250 g) cake flour
½ cup (45 g) unsweetened cocoa powder
1½ teaspoons baking powder
pinch salt
3 large, organic free range eggs
¾ cup (132 ml) sunflower oil
1 cup (150 g) maple sugar (or natural cane sugar)
1/4 cup (50 g) granulated sugar
1½ cups fresh beets (about 3 small/medium), cooked and pureed
1 teaspoon vanilla
Buttercream Frosting:
4 Tbsp salted butter, softened
1 cup icing sugar
1/2 tsp vanilla extract
2 tsp half & half cream
Raspberry Buttercream:
add 1 tsp crushed dehydrated raspberry
1/2 tsp raspberry syrup

View the full recipe at sugarlovespices →