These little chocolate beetroot cupcakes are free from refined sugar and are sweetened only by raisins. They are really delicious and are the perfect size for an after-school snack or a lunch box treat. They’d also be great for baby led weaning.
I was inspired to try sweetening cakes with raisins by my friend Lizzie. She recently shared with us some chocolate beetroot slices that she had made with raisins, which Miss R loved. When I tried to recreate her recipe at home in the form of fairy cakes it took me a while to get it right – until now.
When I originally made these cakes I used coconut oil. This gives them a lovely coconut flavour – and my kids absolutely love them. Recently I’ve become a little unsure about using coconut oil – there has been so much said about how it actually contains a lot of saturated fat (more in fact than lard) and it should be consumed with care. You can read more about this in this article by The Guardian – try not to get lost in the science like I did! The jury is still out on whether coconut oil is a good thing or not but I suspect that the sensible approach is to consume it – like so many other things – in moderation. A little bit of coconut oil in the diet is fine – eating it every day probably isn’t.
When I make these cakes now I use melted butter instead. Alternatively you could use a dairy free spread. The results are just as good, but they no longer taste of coconut of course. It’s entirely up to you which you choose.
The icing on these cakes is simply cream cheese mixed with honey or maple syrup. This is entirely optional and the cakes are fine without any frosting – in fact my toddler prefers them that way. If you do make the icing it’s best to add it to the cakes on the day that you’re going to eat them as storing them in the fridge makes them turn a bit dry.
You’ll need a blender with a small jug to make these cakes – or you could use a hand held blender. Because the quantities that you’re blending are quite small they just get a bit lost in a big food processor.
Here’s how to make mini chocolate beetroot cupcakes:
Chocolate beetroot cupcakes
- 120 g raisins
- 70 g cooked beetroot
- 2 eggs beaten
- 120 g coconut oil or butter melted
- 1/2 tsp vanilla extract
- 120 g self-raising flour
- 30 g cocoa powder
For the icing (optional)
- 100 g cream cheese
- 1/2 tbsp honey or maple syrup no honey for under ones
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place 12 fairy cake cases in a 12-hole baking pan.
Blend the raisins and the cooked beetroot together.
Stir in the eggs, coconut oil or butter and vanilla extract and beat until well combined. Sift in the flour and cocoa powder and fold in with a metal spoon.
Place a spoonful of the mixture into each cake case and bake for 15 minutes until a toothpick inserted in the centre comes out clean. Allow to cool on a wire rack.
To make the icing beat together the cream cheese and honey until spreadable. Spoon or pipe a little on the top of each cake.
These are best decorated on the day that you're going to eat them as the cakes don't like being stored in the fridge.