These cupcakes are not too sweet – just perfect in my book – although the icing adds some extra sweetness. If you’re having them without icing, feel free to add a dash of extra maple syrup, although I don’t think they need it.
If you don’t have wholemeal flour at hand, regular self-raising flour is also fine.
Time: 1 hour
Serves: 15
Ingredients
- 2 eggs
- 170ml maple syrup
- 125ml olive oil, or 125ml coconut oil, (see tip)
- 225g beetroot, grated
- 2 tablespoons milk
- 225g wholemeal self-raising flour
- 1/2 teaspoon baking powder
- 30g cocoa powder
Chocolate cream cheese icing:
- 60g butter, softened
- 125g cream cheese, softened
- 90g icing sugar, sifted
- 40g cocoa powder, or 40g raw cacao powder
- 1 tablespoon milk
Method
Preheat the oven to 170ºC. Line a muffin tin with 15 paper or silicone cases.
In a large bowl, whisk together the eggs, maple syrup and oil. Stir in the beetroot and the milk. Sift in the flour, baking powder and cocoa, and stir until combined.
Divide the batter among the paper cases and bake in the oven for 20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Leave in the tin for 5 minutes before transferring to a wire rack to cool completely.
To make the chocolate cream cheese icing, use an electric mixer to beat the butter and cream cheese until well combined and smooth. Add the icing sugar, cocoa and milk, and beat until light and fluffy. Spread over the top of the cooled cupcakes and serve. The cupcakes can be stored in an airtight container.
Tip
When selecting coconut oil, choose a virgin coconut oil. Coconut oil will turn from a liquid to a solid at 24°C, so if your oil has solidified, gently melt before using it.
Recipe taken from Something for Everyone by Louise Fulton Keats
Published by Hardie Grant Books.
