If you’ve never tried a beetroot-chocolate cake, then you are in for such a treat!” says TV chef and author Clodagh McKenna. The beetroot brings a delicious moist texture and the cakes are majestically rich and deep in flavour, while remaining very light in texture. Topped with the exotic coconut icing, these are complete heaven!”
Beetroot-chocolate cupcakes with coconut icing
Ingredients
(Makes 12)
300g cooked beetroot, peeled and cut into chunks (or cook your own beetroot)
230g pitted dates, chopped
115g unsalted butter, melted
1tbsp tamari
2tsp vanilla extract
85g cacao powder
4 eggs
For the icing:
165g full-fat cream cheese
50g coconut cream
2tbsp maple syrup
Method
1. Preheat the oven to 170°C fan (375°F), Gas Mark 5.
2. Blend the beetroot in a food processor with the dates, melted butter, tamari and vanilla extract until smooth.
3. Add the cacao, then the eggs (adding them at the end helps stop the cacao travelling up the sides of the machine). Blend until smooth and creamy.
4. Line a 12-hole muffin tray with paper muffin cases and transfer the mixture into the cupcake cases. These don’t rise and puff up, so fill them almost to the top.
5. Bake for 17–19 minutes. The cakes are ready when still slightly soft in the middle and will firm up as they cool. Cool on a wire rack, then transfer to the refrigerator.
6. To make the icing, whisk all the ingredients together and place in the refrigerator for at least 30 minutes to thicken up.
7. Now spoon the icing on the cupcakes and eat. Pure bliss!
Clodagh’s Happy Cooking by Clodagh McKenna is published in hardback by Kyle Books. Photography by David Loftus. Available now
