Cupcakes & Muffins Sweets and Truffles

Chocolate Beetroot Muffins with Orange Zest Buttercream

Enjoy making these delicious Chocolate muffins with your Children and Grandchildren for breakfast or as a tasty treat during the day.

What are Chocolate Beetroot Muffins?

These Chocolate Beetroot Muffins are a real surprise! The beetroot makes these muffins incredibly moist and hearty. The earthy flavour of the beetroot highlights the rich chocolate taste. It’s the perfect breakfast muffin with a dose of vegetables and a touch of chocolate. 

In addition, you can also try making these muffins using our amazing range of Natural Flavoured Icing Sugars! and Cocoa Powders! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients 

Makes 24 Muffins

Chocolate Beetroot Muffins

364g ( 13oz ) Self Raising Flour
140g ( 5oz ) Sugar and Crumbs Natural Cocoa Powder
476g ( 1lb 1oz ) Caster Sugar
476g ( 1lb 1oz ) Beetroot, ( ready to eat from the salad department)
6 eggs 
392ml ( 14fl oz ) Vegetable Oil
24 muffin or large cupcake cases
 
 
Orange Zest Buttercream
 
500g Butter
1 Kilo Sugar and Crumbs  Orange Zest Natural Flavoured Icing Sugar or the flavour of your choice.
1 Tsp Colour splash Food colouring Orange 
 
Instructions
 
Preheat oven to 170c / Gas Mark 5
 
 

Method

1.  Sieve the cocoa powder, flour into a bowl, stir in the caster sugar.

2. Blitz the beetroot in a food processor or use a blender until a smooth mixture.

3. Pour the beetroot mixture into a bowl and slowly add 1 egg at a time mixing until combined. 

4. Now add the oil mixing all the time until you have a smooth combined mixture.

5. Make a well in the dry ingredients and pour in the beetroot mixture.

6. Fold together until all the mixture has combined and is smooth.

7. The mixture will be quite runny , so carefully spoon the mixture or you can pour from a jug into the muffin cases until 3/4 full. I use an ice cream scoop.

8. Bake in the oven for 20 minutes or until the muffins are firm to touch and spring back when pressed.

9. Allow cooling completely before decorating.

10. Beat the butter for approximately 8-10 minutes until light and fluffy.

11. Add the Orange Zest Sugar and Crumbs Natural Flavoured Icing sugar and chop in with a spatula.

12. Mix on medium speed for 30 seconds.

13. Add the orange gel food colouring and mix in by paddling not stirring. 

14. Put the buttercream into a piping bag with a Wilton 1M to decorate the tops of your cupcakes in a Rose Swirl.

15. Enjoy a Chocolate Beetroot Muffin with a lovely cup of tea or coffee.

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