These cupcakes are very quick to make as the blender really cuts down the effort involved. The cupcakes are moist and do not taste of beetroot at all – adding in the vegetable cuts down the amount of sugar you need.
Ingredients
150g self-raising flour
1 x 5ml spoon baking powder
1 x 15ml spoon cocoa powder
50g light soft brown sugar
100g cooked beetroot
1 egg
125ml semi-skimmed milk
50ml vegetable oil
Topping
50g reduced-fat cream cheese
25g icing sugar
Equipment
Weighing scales
12-hole bun tin
Bun cases x 12
Large mixing bowl
Sieve
Measuring spoons
Measuring jug
Blender
Spatula
Oven gloves
Pan stand
Wire rack
Medium mixing bowl
Wooden spoon
Table knife
Instructions
- Preheat the oven to 180°C/160°C fan or gas mark 4. Place the bun cases in a bun tin.
- Sieve the flour, baking powder and cocoa powder into a large mixing bowl.
- Add the sugar.
- Put the beetroot, egg, milk and oil into the blender and whizz until smooth.
- Pour the liquid into the dry ingredients and combine using a metal spoon or spatula until you can’t see the dry ingredients. Do not over mix.
- Spoon into the bun cases.
- Bake in the oven for about 15 minutes or until they have risen and are springy when pressed.
- Cool on a wire rack.
- Put the cream cheese into a medium mixing bowl and cream with a wooden spoon.
- Sieve the icing sugar into the bowl and mix carefully with the cream cheese. Beat well until fluffy.
- Spread the cream cheese topping onto the cooled buns.
Skills used include:
Weighing, measuring, sifting, mixing/combining, blending, spreading and baking.
Top Tips
- Keep the wet and dry ingredients apart until the end, do not be tempted to put all of the mixture into the blender.
- Make sure you use cooked beetroot, not pickled beetroot.
Something to try next time
- Try swapping the beetroot for 100g of grated courgette or carrot.
- You can make a chocolate frosting by adding 1 x5ml spoon of cocoa powder to the cream cheese at the same time as the icing sugar.
Prepare now, eat later
- Make the cream cheese topping the day before and store in a sealed plastic bag or container in the fridge for up to 24 hours.
- These are best eaten fresh but if you want to freeze them when they are cold, pack into a plastic container and freeze for up to 1 month. Defrost them on a serving dish and put the cream cheese topping on just before serving.
