Today I thought we would combine a bit of naughty with nice, as we hide some vegetables in a delicious chocolate cupcake. I found the recipe on the BBC website and you can see it here. This recipe is perfect because it only makes 12 cakes. Can you say portion control? To make it a bit healthier, you can eliminate the icing sugar, use whole meal (wheat) flour, and dark chocolate powder.
75g/2½oz cocoa powder or powdered drinking chocolate
180g/6½oz plain flour
2 tsp baking powder
250g/8½oz caster sugar
250g/8½oz cooked beetroot
3 large eggs
200ml/7fl oz corn oil
1 tsp vanilla extract
icing (powdered) sugar for dusting
Preheat the oven to 180C/355F. Arrange paper muffin cases in a 12-mould muffin tin.
Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
Purée the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
Bake for 30 minutes or until the top is firm when pressed with a finger.
Cool on a wire rack and dust with icing sugar to serve.