Chocolate and beetroot cupcakes

By Hope Malau
23 October 2015

Discover a wonderful cake combination of milk stout and chocolate. In our recipe the beetroot, which is traditionally used to make red velvet cupcakes, intensifies the flavour of the chocolate.

Makes 18

Preparation time: 10 min

Baking time: 20 min

170 ml (? c) cocoa powder

375 ml (1½ c) flour

10 ml (2 t) baking powder

250 ml (1 c) castor sugar

3 eggs

225 g beetroot, cooked

125 ml (½ c) milk stout

125 ml (½ c) oil


200 g butter, softened

200 g cream cheese

375 ml (1½ c) icing sugar

2,5 ml (½ t) vanilla essence

Preheat the oven to 180 °C. Line a muffin pan with paper cases.

1 Sift the cocoa, flour, baking powder and castor sugar in a bowl.

2 Blitz the eggs, beetroot, milk stout and oil in a food processor until smooth. Mix the beetroot mixture into the flour mixture until well combined.

3 Spoon the mixture into the muffin cases and bake for 20 minutes or until it has risen and the tops are springy to the touch. Set them aside to cool.

4 Icing Whisk the butter and cream cheese in a bowl until smooth, then beat in the icing sugar slowly and add the vanilla essence. Pipe or spoon the icing on the cupcakes.

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