Steps to Make Perfect Beetroot & Dark Chocolate Cupcakes
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Quick Beetroot & Dark Chocolate Cupcakes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beetroot & Dark Chocolate Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beetroot & Dark Chocolate Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beetroot & Dark Chocolate Cupcakes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Beetroot & Dark Chocolate Cupcakes estimated approx 60 mins.
To get started with this particular recipe, we must prepare a few ingredients. You can have Beetroot & Dark Chocolate Cupcakes using 10 ingredients and 8 steps. Here is how you can achieve it.
We've come to use beetroot a lot in my house. We don't just use it in cooking, sometimes we use it in desserts using American recipes. I modified this recipe from an American one and changed the amounts to suit my tastes.
You can slightly increase or decrease the amount of beetroot if you'd like.
These cupcakes aren't so sweet and taste great a day after baking once they've become really moist. Recipe by Cookie shiasu
Ingredients and spices that need to be Make ready to make Beetroot & Dark Chocolate Cupcakes:
- 3 Beetroot
- 140 grams ■Cake flour
- 1/4 tsp ■Baking powder
- 3/4 tsp ■Baking soda
- 1 pinch ■Salt
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 1 large egg
- 1 tsp Vanilla extract
- 60 grams Dark chocolate
Steps to make Beetroot & Dark Chocolate Cupcakes
- Wash the beetroot with the skin on and wrap them in aluminium foil. Bake them for 30 minutes in the oven at 180°C/350°F and then peel them.
- Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes.
- Sift together the ingredients marked with (■). Allow the butter and eggs to warm back up to room temperature. Chop up the chocolate and melt it over a bain-marie (a double boiler).
- Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth.
- Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth.
- Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point.
- Line a cupcake tray with cupcake cups and fill each one with 1/12 of batter (the batter won't rise very much). Bake the cupcakes for 20 minutes in the preheated oven.
- Insert a skewer into the cupcakes to see if they're fully baked, if no raw batter comes out then they're ready. Allow the cupcakes to cool on a wire rack.
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So that is going to wrap it up with this special food Recipe of Homemade Beetroot & Dark Chocolate Cupcakes. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!