CHILLI-SPICED DARK CHOCOLATE AND BEETROOT CUPCAKES

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INGREDIENTS:

1 medium beetroot
1½ cups (225g) flour
1 cup (250g) sugar
1 tsp (5ml) bicarbonate of soda
1 tsp (5ml) salt
1/3 cup (80g) cocoa powder
½ cup (125ml) Westfalia Chilli Flavoured Avocado Oil
½ cup (125ml) buttermilk
1 tsp (5ml) white spirit vinegar
¼ cup (60g) chocolate chips

Frosting:

2½ slabs (80g each/200g) dark chocolate,chopped
½ cup (125ml) cream

Method:

  1. Preheat oven to 180°C.
  2. Simmer beetroot until cooked through, peel and set aside to cool before puréeing.
  3. Mix together sifted flour, sugar, bicarbonate of soda, salt, cocoa powder, oil, buttermilk, vinegar and puréed beetroot.
  4. Stir through chocolate chips and spoon into cupcake cups.
  5. Bake for 20-25 minutes or until cooked through. Set aside to cool.
  6. Break up chocolate and pour cream into a heat-proof glass bowl over a simmering pot of water (ensure bowl isn’t touching water).
  7. When chocolate starts to melt, stir gently to combine. Cool before using to ice cupcakes.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Baking, Desserts.