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Dark-chocolate Beetroot Cupcakes

View full recipe at: Donal Skehan
Recipe Details
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Details

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13 Ingredients

  • 100 g dark chocolate
  • 200 g cooked beetroot, puréed with a blender
  • 110 g caster sugar
  • 110 g soft butter, softened and cut into small pieces
  • 2 large eggs
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 50 ml milk
  • 110 g butter, at room temperature
  • 1 tsp vanilla extract
  • 325 g icing sugar
  • 4 tbsps cocoa powder
  • 75 ml double cream

Preparation

Read recipe preparation at Donal Skehan  

“Thank you!”
Caroline Young   •  26 Jul   •  Report
“There's a couple of conversion tools online - but basically 100 grams = 1/2 cup, 200 grams = 1 cup, and 240 ml = 8 fl oz = 16 Tblsp (50 ml would be around 3 Tblsp).”
Staff Faves from Foodily   •  12 Jun   •  Report
“Does anyone know how to convert this recipe to American measurements?”
Caroline Young   •  12 Jun   •  Report
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