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Chocolate beetroot cupcakes

No one will ever know that there is one of their five-a-day in these chocolate cupcakes.

Prep: 20 minutes

Cook: 30 minutes

Serves: 14

Photo: Inbal Bar-Oz
    This cake is an unusual mix of ingredients which merge well to produce a moist recipe full of goodness. The mixture can also be made in a loaf tin and served as a dessert with chocolate custard or ice cream or for tea with thick cream.  (It will then take about 30 minutes to cook.) If you have a guest who says they don’t like beetroot, don’t tell them the ingredients as they will never know. They might even change their mind.
    • Pre-heat oven to 180°C and place paper cases into muffin tins.
    • Whizz the beetroot into a purée and add the eggs and  oil.
    • Mix the remaining ingredients in a bowl and add the beetroot purée mixture.
    • Fill the paper cases 2/3rd full with the mixture.
    • Bake for about 20 minutes or until a toothpick is inserted and comes out clean.
    • Serve dusted with cocoa powder. 

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'