- 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
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