If you are considering making your lovely Mum something sweet for Sunday then how about a bunch of chocolate and beetroot cupcakes?

Yes beetroot, mixed with chocolate AND served with edible flowers should you really have a burning desire to go down the complete grow-in-your-garden dessert route.

Not only are they incredibly tasty but they also look very very pretty indeed. You may have seen our “how to” regarding the edible flowers in our post this morning… Click here for a quick refresh on the recipe.

Did I mention the beetroot? that’s got to make these ever so healthy too right?

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{Ingredients}

For the cake:

  • 200g plain flour
  • 50g cocoa powder
  • 1.5 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 250g caster sugar
  • 300g peeled and cooked beetroot
  • 3 eggs
  • 200ml sunflower oil
  • 1 tsp vanilla essence

    • For the icing:

  • 300g icing sugar
  • 100g unsalted butter, at room temperature
  • 40g cocoa powder
  • 40ml whole milk

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    Method

    1. Preheat oven to 190C and line a muffin tray with paper cases.
    2. Sift the flour, cocoa, baking powder, cinnamon and salt together into a large bowl then stir in the sugar.
    3. Use a food processor blitz the beetroot until liquid and smooth then add the eggs one at a time, blitzing with each addition.
    4. With the motor running add in the oil and vanilla essence until fully combined.
    5. Gradually add the beetroot mixture in to the dry ingredients and mix using a handheld electric whisk until combined and smooth.
    6. Divide the batter between the cases, filling each one two thirds full. If any batter is left over use it to fill cases in a second tin.
    7. Place in the oven and bake for 18-20 minutes or until sponges are risen and bouncy. Leave in the tin for a few minutes then transfer to a wire rack to cool.
    8. Make the frosting by beating together the icing sugar, butter and cocoa powder in a freestanding mixer with paddle attachment or using an electric whisk till it starts to come together and is well mixed.
    9. Turn down the speed and add the milk. Turn up the speed and beat for about 5 minutes until light and fluffy.
    10. Spread over the cupcakes or pipe on in swirl then top with your choice of decoration (for mothers day we are partial to something fancy and floral.)

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