Name: Double Chocolate Beetroot Cupcakes
Cook time: 1225 min
Yield: Makes 18 Serves
Ingredients: 450g can Wattie's Baby Beetroot; 2 eggs; ¾ cup oil (mild vegetable oil); 1 cup soft brown sugar; 1 ¼ cups self-raising flour; ½ tsp baking soda; ¼ cup cocoa; 1 tsp Gregg's Ground Cinnamon; 125g dark chocolate; ¼ cup cream

The key to a delicious cupcake? Beetroot. Try our yummy double chocolate beetroot cupcakes, filled with chocolate ganache - our secret ingredient ensures they're rich and moist, without being too sweet!

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Makes 18 Serves

Prep Time 30 minutes

Cook Time 20 - 25 minutes

Easy as

Ingredients

450g can Wattie's Baby Beetroot

2 eggs

¾ cup oil (mild vegetable oil)

1 cup soft brown sugar

1 ¼ cups self-raising flour

½ tsp baking soda

¼ cup cocoa

1 tsp Gregg's Ground Cinnamon

Chocolate Ganache:

125g dark chocolate

¼ cup cream

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 50g
Energy	940kJ
Protein	2.6g
Fat, total	14.5g
- saturated fat	3.8g
Carbohydrate	20.3g
- sugars	11.9g
Dietary Fibre	1.0g
Sodium	115mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS NUTRITION

Made with

Method

Step 1

Place 18 paper cupcake cases in muffin tins to keep the cakes in shape while cooking. Preheat oven to 170°C (fan assisted).

Step 2

Drain Wattie's Baby Beetroot, discarding the liquid. Puree beetroot in a food processor or blender until smooth.

Step 3

Put eggs, oil and brown sugar into a mixing bowl. Beat together until mixture is thick and sugar is dissolved. Stir in beetroot puree. Sift self-raising flour, baking soda, cocoa and Gregg's Ground Cinnamon into the beetroot mixture and stir to mix. Spoon cake mix into cupcake cases.

Step 4

Bake for 20-25 minutes or until the centre springs back when lightly touched. Remove cupcakes from the muffin pan and allow to cool on a baking rack.

Step 5

Once cakes are cold. Using a small sharp knife take out a round hole in middle of the cake being careful not to push right through to the base.

Step 6

Spoon or pipe warm chocolate ganache into the holes to fill them. Allow to set. Dust tops with icing sugar just before serving.

Step 7

To make the chocolate ganache

Step 8

Gently melt chocolate and cream in a small bowl over simmering hot water until chocolate melts.

Step 9

Stir to combine. Alternatively, the chocolate and cream can be melted in the microwave using short bursts of high power to avoid the chocolate burning.