Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beetroot & dark chocolate cupcakes. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Beetroot & Dark Chocolate Cupcakes is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Beetroot & Dark Chocolate Cupcakes is something which I have loved my whole life. They are nice and they look fantastic.

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To begin with this recipe, we have to prepare a few ingredients. You can cook beetroot & dark chocolate cupcakes using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot & Dark Chocolate Cupcakes:

1. Make ready 3 Beetroot
2. Make ready 140 grams ■Cake flour
3. Get 1/4 tsp ■Baking powder
4. Make ready 3/4 tsp ■Baking soda
5. Make ready 1 pinch ■Salt
6. Prepare 100 grams Unsalted butter
7. Prepare 100 grams Granulated sugar
8. Make ready 1 large egg
9. Take 1 tsp Vanilla extract
10. Get 60 grams Dark chocolate

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Instructions to make Beetroot & Dark Chocolate Cupcakes:

1. Wash the beetroot with the skin on and wrap them in aluminium foil. Bake them for 30 minutes in the oven at 180°C/350°F and then peel them.
2. Blend the beetroot into a smooth purée in a food processor. I'll use 160 g of this mixture for the cupcakes.
3. Sift together the ingredients marked with (■). Allow the butter and eggs to warm back up to room temperature. Chop up the chocolate and melt it over a bain-marie (a double boiler).
4. Preheat the oven to 180°C/350°F. Cream the butter and sugar together in a bowl for 5 minutes until smooth.
5. Add the beaten egg and beat the mixture again. Then pour in the melted chocolate and beetroot purée and mix together until smooth.
6. Gently fold in the vanilla extract and the sifted ■ ingredients. Be careful not to over-mix the batter at this point.
7. Line a cupcake tray with cupcake cups and fill each one with 1/12 of batter (the batter won't rise very much). Bake the cupcakes for 20 minutes in the preheated oven.
8. Insert a skewer into the cupcakes to see if they're fully baked, if no raw batter comes out then they're ready. Allow the cupcakes to cool on a wire rack.

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