In the past few weeks, I have been testing cupcake recipes galore. Pumpkin cupcakes for Halloween, chocolate cupcakes just because and polenta cupcakes which need a bit of work. Watch this space folks, watch this space.
One of the recipe I also tried is for these cardamom beetroot chocolate cupcakes. I based my version on the beetroot chocolate cupcakes made by the rather fab Veggie Desserts. They turned out perfectly moist, full of a rich chocolate and beetroot flavour with hints of cardamom in the sponge. They were soooo soooo good that I decided to share them now rather than save them till December.
Feel free to buy vacuum packed pre-cooked beetroot if you want to make life easier. I did with these and it worked really, really well. Just make sure you don’t buy the ones stored in vinegar. And for more dessert recipes and treats, check out this lime buttercream icing and plum cake from Elizabeth’s Kitchen Diary, coconut pyramids from The Hedgecombers and gooseberry and gin jam from Foodie Quine.
Here is how to make these cardamom chocolate beetroot cupcakes and enjoy every last one.
- 300 g (10 oz) cooked beetroot pureed till smooth
- 125 g (4.4oz) butter softened
- 150 g (5.3oz) caster sugar
- 3 eggs
- 200 g (7oz) plain flour
- 40 g (1.4oz) cocoa powder
- 2 tsp baking powder
- 2 tsp ground cardamom
- ¼ tsp salt
- 100 g (3.5oz) butter softened
- 300 g (10.6oz) soft cheese
- 100 g (3.5oz) icing sugar sifted
- Preheat the oven to fan-assisted 150C / 170C / 340F / gas 2 and line a 2 cupcake trays with 16 cases in total
- Cream together the butter and sugar in a large bowl until light and fluffy. Then whisk in the eggs, one at a time before adding in the beetroot.
- Mix together the flour, cocoa, baking powder, cardamom and salt in another bowl.
- Add the dry ingredients to the wet ones and mix until well combined.
- Pour the cupcake batter into the prepared cases and bake for approximately 20-25 mins or until a skewer inserted into the cupcakes comes out clean.
- Remove the cupcakes from the oven and let cool completely on a wire rack.
- For the icing, beat the butter until really soft, then beat in the cream cheese and icing.
- Decorate the cooled cupcakes with the cream cheese icing and complete with flowers or toppings of your choice.
Adapted from Veggie Desserts and icing from BBC GoodFood.
So pretty! I’ve eaten chocolate and beetroot cake but never baked it. I always wear gloves when dealing with beetroot as it stains so bad.
I know what you mean re the beetroot. I like my hands red though.
Wow they’re so pretty! I love the detail of the decoration with fresh flowers especially.
🙂
Hmmmm you had me at chocolate! Your photos are stunning by the way!
Thanks Judy 🙂
These cupcakes look delicious! I’ve never tried a beetroot and chocolate cake before. I definitely need to give these cupcakes a try. Love the decoration with the flowers. 🙂
Thanks Jess, I got plenty of flowers around so decided to use them.
I have never made anything with beetroot but this recipe gives me reason to! They look delicious!
Yaye, enjoy the experience.
These might be the most beautiful things that I have ever seen in my life!
I want to eat them off of the computer screen!
Hahahah – that is the spirit.
Ohh lovely! these looks so good. I’ve never had chocolate and beets, but I think it’s a combination I’ll like! 🙂
I love the colour the beetroot gives these cupcakes! So pretty.
I wouldn’t have ever thought to use beets – but it just makes so much sense! And what a great color too! Beautiful cupcakes!