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Nightshade recipes

Roasted peppers with white anchovies

Pepper recipes

Roasted peppers with white anchovies

30 minutes

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Butter bean burgers with fried brinjal

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Mini lamb burgers with roast peppers

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Mini lamb burgers with roast peppers

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Caramel chicken with mango

Asian recipes

Caramel chicken with mango

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Chilli-spiced dark chocolate and beetroot cupcakes

Chilli recipes

Chilli-spiced dark chocolate and beetroot cupcakes

20 - 25 minutes

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Chilli-spiced dark chocolate and beetroot cupcakes

Serves Makes 12 cupcakes

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 - 25 minutes

Ingredients

1 medium beetroot
225 g flour
250 g sugar
1 t bicarbonate of soda
1 t salt
80 g cocoa powder
125 ml Westfalia Avocado Oil chilli flavoured infusion
125 ml buttermilk
1 t white spirit vinegar
60 g chocolate chips

For the frosting:

2½ slabs (80g each/200g dark chocolate, chopped
125 ml cream

Method

Preheat oven to 180°C.

Simmer beetroot until cooked through, peel and set aside to cool before puréeing.

Mix together sifted flour, sugar, bicarbonate of soda, salt, cocoa powder, avocado oil, buttermilk, vinegar and puréed beetroot.

Stir through chocolate chips and spoon into cupcake cups.

Bake for 20-25 minutes or until cooked through. Set aside to cool.

Break up chocolate and pour cream into a heat-proof glass bowl over a simmering pot of water (ensure bowl isn’t touching water).

When chocolate starts to melt, stir gently to combine. Cool before using to ice cupcakes.

Cook’s tip: Stir toasted desiccated coconut or assorted sprinkling nuts through the batter or the icing.

For more information on Westfalia fruit products, visit the official website: www.westfalia.co.za