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chocolate beetroot cupcakes

Chocolate beetroot cupcakes

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.
Course Cake
Cuisine British
Keyword chocolate beetroot cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author Mandy Mazliah

Ingredients

  • 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

Instructions

  1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place 12 fairy cake cases in a 12-hole baking pan.
  2. Blend the raisins and the cooked beetroot together.
  3. 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.
  4. 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.
  5. To make the icing beat together the cream cheese and honey until spreadable. Spoon or pipe a little on the top of each cake.
  6. 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.