Cupcakes dusted with icing sugar and decorated with chocolate hearts make an irresistable sweet treat for Valentine's Day.
I adapted the recipe from a Nigel Slater recipe for a Beetroot Chocolate Cake.The beetroot helps to keep them moist so you can make them a day or so ahead.
The chocolate hearts are so easy that kids will love helping to make them. They can be used to decorate all sorts of desserts ( like a chocolate mousse, little tarts or a favourite brownie recipe. If there are any left over pass them around with a coffee.
Valentine's Day Chocolate Beetroot Cakes
Makes 12 cupcakes
Preheat the oven to 180C
125g cooked and peeled beetroot
100g chocolate ( I used Whittaker's 62% dark cacao chocolate)
2 tbsp of hot espresso/hot water
100g butter (room temperature, and chopped into cubes)
2/3 cup of plain flour
1 teaspoon of baking powder
2 tablespoons of cocoa
2 large eggs
1/2 cup of brown sugar
- Put the beetroot in a food processor, and blend until it is a coarse puree.
- Melt the chocolate in a bowl over a saucepan of hot water. Don't let the bottom of the bowl touch the water.
- Once melted take the chocolate off the heat and pour in the hot coffee/water. Stir in the butter. This will melt in.
- Sieve the flour, baking powder and cocoa together in a bowl.
- Fold the beetroot into the chocolate mixture.
- Beat the eggs and brown sugar for about 5 minutes until they are creamy and thick then fold them into the chocolate mixture.
- Fold in the flour.
- Ladle the cupcake batter into a silicone cupcake tray which has been very lightly oiled. Fill each hole almost to the top (These cupcakes are not high risers)
- Bake for about 15 minutes until a skewer inserted into the cupcakes comes out clean.
- Allow the cupcakes to cool before removing them from the tray.
- Sprinkle icing sugar over the top.
- Use a dab of melted chocolate to stick a chocolate heart to the the top of each cupcake.
For the chocolate hearts:
Lay some baking paper on a small oven tray
Melt 100g of dark chocolate ( I used Whittaker's 62% dark cacao chocolate)
Spread the melted chocolate thinly onto the baking paper
Put the tray in the fridge for a few minutes so that the chocolate hardens.
Use a small heart shaped cutter to cut out the hearts.
I created this recipe for the Breeze Radio Station website