I think my life may be complete, I have made a purple cake batter. Purple is my favourite colour, some of you may have realised this already – purple clothes, purple food, purple sheets 😉
I was given some beetroots from my colleague who grows them, I was a bit stuck for what to do with them in a savoury way. I remembered the lovely recipe featured on River Cottage for beetroot brownies. Instead I popped the nice fresh beetroot into a nice chocolate cake batter and studded it with blackberries and raspberries. Purple batter!
You can still taste the beetroot in this recipe, some people may not like this but I think it is unusual and very yummy. Beetroot is mainly used in cake and brownies for moistness, and that definitely was there too.
You can adapt this recipe and use courgettes as well, we have lots on our plant at the moment so this is something I am definitely going to try. Of course the batter won’t be purple though 😉
Chocolate Beetroot Berry Cupcakes
makes 12 muffin/cupcake sized cakes
150g brown or white sugar
2 large eggs
3 medium sized beetroots, peeled and grated
100g good quality cocoa powder
50g self raising flour
1 tsp baking powder
berries, about 2 or 3 per cupcake.
Cream together your butter and sugar then add in the eggs one at a time and beat until fluffy.
Sift in your cocoa powder, flour and baking powder. Then fold in your beetroot carefully.
Spoon one heaped tablespoon into each cupcake case, pop a couple of berries in and then spoon over another tablespoon of mixture. Add another berry on the top.
Bake in a preheated oven at gas mark 6 / 200c / 400f for 15 – 20 minutes until cooked through.
These are gorgeous whilst still warm, very chocolatey, because they are fairly moist they don’t keep for more than a few days, but I don’t think that will be a problem in any household! 😉