Hemsley Hemsley Healthy Chocolate Beetroot Cupcake Recipe (1)
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Hemsley & Hemsley Healthy Chocolate Beetroot Cupcake Recipe

Think you don’t like beetroot? This Hemsley & Hemsley chocolate beetroot cupcake recipe might just change your mind.

Speaking about the recipe, Hemsley & Hemsley say: “Beetroot is a bit like Marmite – some love it and some, well, dislike it. A lot. Hopefully the latter will be tempted by the idea of “chocolate”, “fudge” and “cake” into giving beetroot another try. We hope so because these are divine, and they really hit the spot. Rich and moist little cakes, rather than light and fluffy, we like them best straight from the fridge for a “fudgier” texture. Take the cold edge off with an accompanying hot brew.”

Makes 14-18 cupcakes

You will need:

For the cakes

  • 300g cooked beetroot, cut into chunks (quarter and steam them for approximately 15 minutes or buy pre-cooked)
  • 230g dates, chopped
  • 1 tablespoon of tamari (we use Clearspring)
  • 85g cacao powder (we love Choc Chick)
  • 4 eggs 115g butter, melted
  • 2 teaspoons of vanilla extract (we use Nielsen Massey Organic)

For the icing

  • 1 packet of Biona creamed coconut
  • ¼ cup of filtered water
  • 1.5 tablespoons of honey
  • 2 tablespoons of lemon juice

Method:

  1. Blend the beetroot chunks in a food processor with the dates, melted butter, tamari and vanilla extract until smooth.
  2. Next add the cacao and then the eggs (adding the eggs afterwards helps stop the cacao travelling up the sides of the machine when you turn it on). Blend until smooth and creamy.
  3. Line a muffin tray with cupcake cases.
  4. Use 2 spoons to transfer the mixture into the cupcake holders. These don’t rise and puff up so fill almost to the top.
  5. Bake at 170C for around 17-19 minutes. The cakes are ready when still slightly soft in the middle and will firm up as they cool.
  6. Cool on a wire rack before transferring to the fridge.
  7. To make the icing – slowly heat the creamed coconut and water in a pan, over a low heat, until the coconut melts.
  8. Remove from the heat and stir in the lemon juice.
  9. When it has cooled enough to eat, mix in the honey and spoon a little onto the top of each cake, using the back of a spoon to smooth it.
  10. Immediately sprinkle on the grated chocolate before the icing sets.
  11. Transfer the covered cakes to the fridge, or serve them hot with a dollop of Neal’s Yard full fat crème fraîche/yoghurt infused with grated ginger – so good.

READ: Melissa Hemsley’s recipe for fried egg, avocado and smoky bean tacos and 4 Surprising Health Benefits of Beetroot by Registered Dietitian Tracy Phelan