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20 • minutes
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12 • mini • cakes
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Medium

Chocolate & Beetroot Mini Cakes

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Ingredients

  • For the cake
  • tick80g Chantal Organics White Flour
  • tick1 tsp baking powder
  • tick50g dark cocoa powder
  • tick100g golden sugar
  • tick2 Eggs (we love Woodland)
  • tick100g cooked beetroot
  • tick100 ml vegetable oil
  • tick1 tsp vanilla extract
  • tick12 muffin cases
  • For the cream cheese icing
  • tick100g cream cheese
  • tick2 tbsp cream
  • tick2 tbsp icing sugar
  • tick1 tsp beetroot powder
  • tickWe used Le Creuset Non-stick Muffin tin to make these cakes

instructions

  • Step 1.

    Preheat the oven to 170°C. Line each hole of the muffin pan with paper case.

  • Step 2.

    Drain the cooked beetroot. Puree in a food processor or blender until smooth.

  • Step 3.

    In a large bowl, mix eggs, oil, sugar and vanilla. Beat together well. Add the beetroot puree.

  • Step 4.

    Sift the flour, baking soda and cocoa into the wet mixture. Combine well.

  • Step 5.

    Pour into the prepared tin and bake in the oven for 15-20 minutes until risen and cooked.

  • Step 6.

    Remove from the oven, then cool completely on a cake rack.

  • Step 7.

    Beat the cream cheese to soft creamy texture. Add cream, icing sugar and beetroot powder. Mix well to make a soft, pink cream icing.

  • Step 8.

    When the cakes are cold, top each one generously with the pink icing. Enjoy!

Chantal Organics Products used

plow-left
White Flour

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