These were supposed to be red velvet cupcakes, but the beetroot colour clearly wasn't strong enough to permeate the darker cocoa. Nevertheless, these were excellent both in texture (fluffy and deliciously moist at the same time) and in taste (chocolatey with a hint of sweetness from the beetroot). The creamcheese frosting complemented these perfectly. I don't think you could ask for a happier accident!
Chocolate Beetroot Cupcakes
Adapted from Coconut & LimeMakes 12 cupcakes
3/4 cup beet puree (yield from about 500g cooked beets)1/2 cup olive oil2 eggs
1/4 cup milk
1 teaspoon plain yogurt1/2 teaspoon balsamic vinegar
3/4 cup sugar
3/4 cup cake-flour1/2 cup cocoa powder1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)a pinch of salt
1. Mix all the wet ingredients in a large mixing bowl - beetroot, eggs, milk, yoghurt and vinegar.2. Add sugar, stir and then add flour, cocoa, baking powder, bicarb and salt. Mix well to get rid of any lumps and to ensure that everything is combined.3. Divide batter evenly amongst 12 cupcake molds (it will be about 3/4 full). Bake for 15 minutes. Allow to cool down before icing.
For the icing:
57g (1/4 container) plain creamcheese67g (1/4 container) low-fat cottage cheese1 1/4 cups icing sugar (confectioner's sugar)
Beat everything together for a minute or two until thick and creamy. Place in refrigerator to thicken further for about 30 minutes. Use to frost cupcakes.