Beetroot Chocolate Cupcakes
Serves: 12
For the cupcakes
  • 300g (10 oz) cooked beetroot (vacuum packed without vinegar is easiest)
  • 125g ( ½ cup) butter, softened, plus extra for greasing
  • 100g (1/2 cup) caster sugar
  • 3 large free-range eggs
  • 1 tsp vanilla extract
  • 200g (2 cups) plain flour
  • 75g (2/3 cup) cocoa powder
  • 2 tsp baking powder
  • ΒΌ tsp salt
For the cardamom icing
  • 80g ( ⅓ cup) butter
  • 130g (1 cup) icing sugar
  • 1 tbsp milk
  • 2 tbsp cocoa powder
  • 5 cardamom pods, seeds ground in a pestle and mortar
For the cupcakes
  1. Preheat the oven to 170C/340F. Line muffin cups.
  2. Puree the drained beetroot in a food processor or with a hand held stick blender until smooth.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the eggs, one at a time. Add the beetroot and vanilla and mix well.
  4. In another bowl, sift together the flour, cocoa, baking powder and salt.
  5. Add the dry ingredients to the beetroot mixture, in thirds, and mix well.
  6. Pour the batter into the prepared muffin tin and bake for approximately 25 minutes or until an inserted skewer comes out clean.
For the icing
  1. Beat together the butter and icing sugar until fluffy. Add in the milk, cocoa powder and ground cardamom seeds. Blend well.
Recipe by Veggie Desserts at