Beetroot and chocolate cupcakes

So, it was the Cat’s ‘work hen do’ tonight and I was tasked by Alice to create the cupcakes upon which we were going to affix sugary discs of the bride and grooms face (as well as some naughty discs). It was fortuitous then that, this weekend I had seen mother-in-law Spread who had handed me a giant bag of fresh organic vegetable produce, including the humble beetroot.


Baking being a precise science, I set about sourcing a chocolate and beetroot cake that I could transform into wonderful mushroom clouds of cupcakes. I recalled then that whilst I was flicking through Bill’s ‘Cook, Eat, Smile’ at the weekend, I had passed one. So thanks once again to Bill for this great recipe.

What you will need
3 medium beetroot (approx. 300g)
300g caster sugar
3 large eggs
250ml vegetable oil
75g cocoa powder
250g self-raising flour
1½ tsp bicarbonate of soda

Buttercream topping
200g icing sugar
100g butter
1 table spoon cocoa
2 tea spoons milk

If you are not using ready prepared beetroot. Boil fresh beetroot for about 30 minutes until cooked and remove the skin. Either grate or mash the beetroot.

Preheat the oven to 160°C and prepare the cupcake cups.

Beat the sugar, eggs and oil together. Add the mashed beetroot and cocoa and blend well. Finally, sift in the flour and bicarbonate of soda and mix again. Divide the mixture between the cup cakes.


Bake for about 20-25 minutes, until the cakes feel springy to the touch. Remove from the oven and let them cool.

To make the butter cream filling, beat together butter, sugar and cocoa with a drizzle of milk and beat some more. Add a tea spoon to the top of the cake and top with whichever topper you fancy. I of course, had some rude toppers and the bride and groom's face.

Bill's original recipe and proportions are for two sides of a sponge cake, which he fills with the buttercream and jam. So this makes a lot of cupcakes. Alternatively, you can make one smaller cake (or loaf, much to Gipsy Spread's delight) and about 18 cupcakes.