Chocolate & Beetroot Mini Cakes
Beetroot and chocolate is a killer combo! The beets not only add a moist, dense texture to the cakes, they also give the cakes a nutritious earthy flavour and feel. Dress with cute pink cream cheese icing for your next tea party!
Ingredients
- For the cake
80g Chantal Organics White Flour- 1 tsp Chantal Naturals Baking Powder
- 50g dark cocoa powder
- 100g golden sugar
- 2 Eggs (we love Woodland)
- 100g cooked beetroot
- 100 ml vegetable oil
- 1 tsp vanilla extract
- 12 muffin cases
- For the cream cheese icing
- 100g cream cheese
- 2 tbsp cream
- 2 tbsp icing sugar
- 1 tsp Chantal Organics Beetroot Powder
- We used Le Creuset Non-stick Muffin tin to make these cakes
instructions
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Step 1.
Preheat the oven to 170°C. Line each hole of the muffin pan with paper case.
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Step 2.
Drain the cooked beetroot. Puree in a food processor or blender until smooth.
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Step 3.
In a large bowl, mix eggs, oil, sugar and vanilla. Beat together well. Add the beetroot puree.
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Step 4.
Sift the flour, baking soda and cocoa into the wet mixture. Combine well.
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Step 5.
Pour into the prepared tin and bake in the oven for 15-20 minutes until risen and cooked.
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Step 6.
Remove from the oven, then cool completely on a cake rack.
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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.
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Step 8.
When the cakes are cold, top each one generously with the pink icing. Enjoy!
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Chantal Organics Products used
