Cook: 30 minutes

Serves: 14

This cake is an unusual mix of ingredients which merge well to produce a moist recipe full of goodness. The mixture can also be made in a loaf tin and served as a dessert with chocolate custard or ice cream or for tea with thick cream. (It will then take about 30 minutes to cook.) If you have a guest who says they don’t like beetroot, don’t tell them the ingredients as they will never know. They might even change their mind.

Pre-heat oven to 180°C and place paper cases into muffin tins.
Whizz the beetroot into a purée and add the eggs and oil.
Mix the remaining ingredients in a bowl and add the beetroot purée mixture.
Fill the paper cases 2/3rd full with the mixture.
Bake for about 20 minutes or until a toothpick is inserted and comes out clean.
Serve dusted with cocoa powder.

Ingredients

Name: Chocolate beetroot cupcakes
Prep time: 20 min
Cook time: 30 min
Yield: 14
Ingredients: 175g cooked beetroot, vacuum packed non vinegar 200ml vegetable oil 75g cocoa 180g plain flour 2 tsp baking powder 150g caster sugar 2 apples, peeled and roughly chopped 3 large eggs 2 tsp vanilla extract