Vegetarian Baking Dessert Kid Friendly

DOUBLE CHOCOLATE BEETROOT CUPCAKES

RECIPE: @CHELSEASHINEFOODCREATIVE
Directions

1. Preheat your oven to 180°C. Line a 12-hole muffin tin.

    2. Melt the chocolate in a small bowl on the microwave at 30 second increments or over a bain-marie. Set aside to cool.

    3. Blend the LeaderBrand Pure’n Easy Baby Beets in a food processor or blender until completely smooth. Reserve 2 tablespoons to make the icing.

    4. In a large bowl, whisk together the eggs and sugar for 1-2 minutes until pale and slightly thickened. Add the oil, milk and vanilla, whisking until combined.

    5. Whisk in the beetroot puree and followed by the melted chocolate.

    6. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently fold until just combined. Do not overmix.

    7. Divide the batter between the muffin cases and bake for 20-24 minutes, or until the tops are set and a skewer comes out clean.

    8. While the cupcakes are baking,make the icing by beating the butter in a stand mixer until pale and fluffy, about 4-5 minutes. Slowly add the icing sugar, beating until thick and smooth. Add vanilla and milk and beat until smooth and well combined. Beat in 1 tablespoon of reserved beetroot puree, adding more a little at a time if needed, until well combined.

    9. Cool cupcakes on a wire rack before icing. Pipe or spread the icing over the cupcakes and top with mini Easter eggs.

    Featured Products
    Pure'n Ezy Beetroot

    PURE’N EZY BEETROOT

    Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.

    • wb_sunny Available All Year Round
    • grass Chertsey
    • check No Additives or Preservatives
    • check Source of Niacin (Vitamin B3)
    • check Good source of Folate & Vitamin B6

    LeaderBrand runs its own independently verified food safety programme.

    The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

    Serving size: 125 g Avg Quantity per serving Avg Quantity per 100g
    Energy  257 kJ 206 kJ
    Protein 2.8 g 2.2 g
    Fat, total 0.2 g 0.1 g
    – saturated 0.03 g 0.02 g
    Carbohydrate 12 g 9.6 g
    – sugars 10.4 g 8.3 g
    Dietary fibre 3.0 g 2.4 g
    Sodium 72 mg 58 mg
    Folate 76 µg (38% RDI*) 61 µg
    Niacin (vitamin B3) 1.1 mg (11% RDI*) 0.8 mg
    Vitamin B6 0.4 mg (25% RDI*) 0.3 mg

    Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

    Quantities stated above are averages only

    *Recommended Daily Intake (NZ Adult)

    timer Total time 35 mins hourglass_empty Prep time 10 mins timer Cook time 25 mins people Serving 12 cupcakes info_outline Difficulty Easy print Print-friendly Click here to print
    Ingredients
    • 1 pack LeaderBrand Pure’n Easy Baby Beets
    • 2 eggs
    • ¾ cup caster sugar
    • ½ cup light olive oil or neutral oil
    • ½ cup milk
    • 1 tsp vanilla extract
    • 75g dark chocolate, roughly chopped
    • 1 cup flour
    • ⅓ cup cocoa powder
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • mini easter eggs, to decorate (optional)

    Pink Beetroot Buttercream Icing

    • 150g butter, softened
    • 3 cups icing sugar
    • 1 tsp vanilla extract
    • 2 tsp milk
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