Chocolate beetroot minicakes

Pink cream iced cake topped with a raspberry and chocolate on wire rack.

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!

Print Pin Rate

Prep Time 20

Cook Time 20

Total Time 40

Course Dessert, Snack

Servings cakes

Equipment

We used Le Creuset Non-stick Muffin tin to make these cakes

Ingredients

For the cake

80 g plain flour
1 tsp baking powder
50 g dark cocoa powder
100 g caster sugar
2 eggs
100 g cooked beetroot
100 ml vegetable oil
1 tsp vanilla extract
12 muffin cases

For the cream cheese icing

100 g cream cheese
2 tbsp cream
2 tbsp icing sugar
1 tsp Chantals Organics beetroot powder

Instructions

Preheat the oven to 170°C. Line each hole of the muffin pan with paper case.
Drain the cooked beetroot. Puree in a food processor or blender until smooth.
In a large bowl, mix eggs, oil, sugar and vanilla. Beat together well. Add the beetroot puree.
Sift the flour, baking soda and cocoa into the wet mixture. Combine well.
Pour into the prepared tin and bake in the oven for 15-20 minutes until risen and cooked.
Remove from the oven, then cool completely on a cake rack.
Beat the cream cheese to soft creamy texture. Add cream, icing sugar and beetroot powder. Mix well to make a soft, pink cream icing.
When the cakes are cold, top each one generously with the pink icing. Enjoy!