This is an unusual variation of the classic Hi-Hat Chocolate Cupcake: Chocolate Beetroot Hi-Hat Mini Cupcakes
See more pictures, and the complete cupcake recipe at: TopWithCinnamon.blogspot.com
Chocolate Beetroot Hi-Hat Mini Cupcakes
adapted from here
makes 30-40 mini cupcakes
1 cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup butter
3/4 cup sugar
1/2 tsp vanilla extract
1 small beetroot, cooked and peeled*
1/2 cup buttermilk
1 tsp apple cider vinegar
For the frosting:
2 eggs whites
2/3 cup + 1 tbsp sugar
pinch of cream of tartar
3 tbsp water
6 – 8 oz semisweet chocolate
2-3 tbsp vegetable oil
Preheat your oven to 350 degrees F, line a mini muffin tin with mini muffin liners.
Stir together the flour, baking powder, baking soda, cocoa powder and salt in a medium bowl.
In a separate bowl, cream together the butter and sugar until light and fluffy. Cream in the egg and vanilla extract.
Cut up the cooked beetroot and blend it together with the buttermilk and apple cider vinegar, in a food processor/blender or using an immersion blender.
Beat half the beetroot mixture into the butter mixture, then half of the flour mixture. Repeat so that all of the beetroot and flour mixtures have been mixed in. Divide the batter between the mini muffin liners, filling them about 3/4 full. Bake for 8-10 minutes, checking that they are done by pushing a toothpick into the centre of a cupcake which should come out clean. Let the cupcakes cool.
*Remove the leaves from the beetroot, but leave the stem. Boil the beetroot for 30-40 minutes until tender, cut off the stem and tip, then scrape off the outer skin with a blunt knife.
Frosting: Combine the ingredients, except for the vanilla, in a large heatproof bowl. Set this over a pan of barely simmering water. Using an electric whisk, whisk the mixture until you get firm peaks. Remove the bowl from the pan, and continue whisking off the heat until the mixture is completely cool. Lastly, whisk in the vanilla extract.
Pipe large spirals of the frosting onto the cooled cupcakes, using a piping bag with a wide, plain tip (mine was 13mm). Put the frosted cupcakes on a large cookie tray and put into the freezer for 2 hours, so that the frosting hardens.
Chocolate Coating: Melt the chocolate over a double boiler and stir in the vegetable oil – start with 6 oz of chocolate and 2 tbsp of chocolate, you can always make more as you need it.
Dip the top of the cupcake into the chocolate so that it coats the frosting. Set the coated cupcake back onto the tray. Repeat until all the cupcakes have been dipped. Let the chocolate set in the fridge or freezer, then serve the cupcakes at room temperature.
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