Beetroot & Choc Chip Cupcakes

Beetroot & Choc Chip Cupcakes

I've been intrigued by the combination of beetroot and chocolate for a while now (seriously, I think about this stuff), and with a work's Valentine bake off on the horizon I thought I'd give these cupcakes a bash. The idea is to adapt a basic carrot cake batter, but replace the carrot with beetroot, similar to these Halloween cakes that used pumpkin. Basically it'd work with any sweet-tasting vegetable. Parsnips? Why not. Once the grated beetroot was incorporated with the other ingredients the batter was a vibrant red colour. However, and rather disappointingly, this was completely lost after the bake, with the cakes a nice, warm brown colour. Not quite the Valentine look I was hoping for. Will stick some red food colouring in there next time. But the verdict on taste? Very moreish. Makes 12.

Ingredients:
2 large eggs
130g caster sugar
120ml vegetable oil
½ tsp vanilla extract
120g plain flour
1 tsp bicarbonate of soda
pinch of salt
1 tsp cinnamon
225g grated uncooked beetroot
130g dark choc chips

For the icing:
175g cream cheese
450g icing sugar
125g unsalted butter, at room temperature
1 tsp strawberry jam
1 drop red food colouring

Method:
1. Preheat the oven to 180C/350F/gas 4. Line a 12-hole muffin tin with cupcake cases.
2. Beat the eggs and sugar until light and fluffy, then slowly add the oil, continuing to mix. Add the vanilla extract and beat well.
3. Sift the flour, bicarbonate of soda, salt and cinnamon into a separate bowl, then slowly add these the mix, beating well after each addition.
4. Add the beetroot and choc chips and stir with a wooden spoon until incorporated.
5. Spoon the mixture into the cupcake cases, filling each by about two-thirds.
6. Bake in the oven for 25 minutes until dark brown in colour and spongy to touch. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
7. For the icing, place the cheese, icing sugar and butter in a bowl and beat well until smooth and pale.
8. Place half the icing in a separate bowl and add the jam and colouring. Mix well.
9. To get the swirl effect, place the icing in separate piping bags and place these in one larger bag. Pipe using a star nozzle.