Beetroot Baby Chocolate Cakes

Beetroot Baby Chocolate Cakes

As a family we have a huge weakness for chocolate.  We love it.  If it's treat time you can be sure to find us with some form of chocolate at hand.  So I was super excited to find this recipe for Beetroot Baby Chocolate Cakes that are full of nutritional goodness, you can't taste the beetroot, tastes like chocolate cake, but have the kids and the husband fooled :-)  Winning!!

please note - I really don't like icing cakes or cupcakes. It seems too much like hard work to be honest, and Master C chooses to eat only the icing off the top.  So for this recipe I have omitted a little bit of sugar from the recipe and sprinkled a few dark chocolate chips over the top of the muffin before cooking. 

 
Prep time   10 minutes
Cook time   25 minutes

Ingredients:

200 grams Raw Beetroot
2 Eggs
1/2 cup Vegetable Oil
1 1/2 cups Water
1 Tablespoon Vinegar
1 teaspoon Vanilla Essence
300 grams Plain Flour, sifted
1 1/2 cups sugar ( I used 1 cup as I added some dark chocolate chips to the top )
1/2 cup cocoa ( I used Cacao )
1 teaspoon Baking Powder
2 teaspoons Baking Soda

Method:

1.   Preheat oven to 160° C fan bake, or 180° C bake.  Grease muffin tins or set aside paper or silicone cupcake cases.

2.   Grate beetroot.  You can leave the skin on. (you may want to pop on some gloves as it stains your skin) 

3.   In a large bowl, mix together the beetroot, eggs, vegetable oil, water, vinegar and essence until well combined. 

4.   In another bowl, mix together the flour, sugar, cocoa, baking powder and baking soda.  Stir together with a fork until well combined.  Add the wet mixture to the dry ingredients.  Fold together until well combined, breaking up any lumps.

5.   Pour mixture in to the muffin tin or cases - do not overfill: about three-quarters full is best.  If you choose, this is where you would sprinkle over the top a few dark chocolate chips

6.   Bake for about 20-25 minutes or until they are firm when pressed on top.

 

 

  • Makes about 20 large muffins in silicone cups or 48 mini muffins


**  These Beetroot Baby Chocolate Cakes freeze beautifully.  Simply pop them in an airtight container or bag in the freezer and when required pop them straight in the lunch box.  They will help keep the lunchbox temperature down but will be defrosted by snack time.

Take a look at our Litter-free Lunch Boxes here

**  Recipe credit to Munch Lunchbox Cookbook.  You can find more fabulous recipes to help you through the week in the book available here

 




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