Black Forest Cupcakes
Beetroot is an amazing vegetable, not just for its rich colour and earthy taste but for its versatility! It makes for a moist sponge AND its fibre content leaves you feeling fuller, which means you don’t need to wolf these down all in the same day, haha!
BLACK FOREST CUPCAKES – Serves 12 (218 calories | 13g fat (6g sat fat)| 14g sugar each)
- 40g Cocoa
- 200g Self-raising flour
- 2 tsp Baking powder
- 160g Beetroot, cooked
- 2 Medium Eggs
- 60ml Canola oil
- 130g Caster sugar
- 120ml Water
For the frosting
- 75g Light Greek yoghurt
- 170g Light mascarpone cheese
- 20g Icing sugar
- 2 madagascan vanilla pods
- 12 Black cherries with stems still on
For the jam
- 100g mix of raspberries, blueberries and cherries
- 25g Preserving sugar
- 1 tbsp Water
- 1 tsp Lemon juice
STEP 1: Blend the cooked beetroot with the egg, sugar, oil and water. In a separate bowl sift and whisk together the flour, cocoa and baking powder.
STEP 2: Add dry to wet ingredients and mix until just combined, then bake for 20 minutes at 180°C/350°F/Gas 4.
STEP 3: Once cooled, remove middle of the cupcake using an apple corer (or any other tool that works just as well) a little more than halfway. Then boil all the jam ingredients in a saucepan for 30 minutes, then set aside to cool.
STEP 4: Insert the jam into the cupcake cores, once the cupcakes are prepped you can then beat and whisk the frosting ingredients. Lastly, once you’ve let them cool a bit use a round nozzle to frost cupcakes and place cherry a cherry on top!
P.S. Top tip: To avoid separation when making a dairy-based frosting be sure to have all your ingredients come straight from the fridge and are at the same temperature before mixing together.