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    You are in: Home / Australian / Chocolate and Beetroot Cupcakes Recipe
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    Chocolate and Beetroot Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    bluemoon downunder's Note:

    Rich and moist cupcakes, adapted from a Maggie Beer recipe. Maggie Beer is a well-known Australian chef and has written several books on food. For the best results, use top quality chocolate! Conversions you may need: 90g =30z; 60g = 2oz; 100g = 31/4oz; 14g = just under 1/2 oz. 15g = 1/2oz.

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    Maggie ...

    Units: US | Metric



    1. 1
      Melt the chocolate over a bain marie or on the lowest setting of your microwave and allow it to cool but not to re-set.
    2. 2
      Beat the butter and sugar together with an electric mixer or by hand, until they are well-combined; add the eggs one at a time, beating well after each egg has been added; add the sour cream and cooled melted chocolate and mix to ensure that all the ingredients have been well-combined.
    3. 3
      Fold in the flour and cocoa and then add the grated beetroot and mix all the ingredients so that they are well-combined.
    4. 4
      Place spoonfuls of the mixture into muffin tin sized patty pans (placed in a muffin tin) and bake at 180°C/350°-375°F/4-5 gas mark for 15 minutes.
    5. 5
      Icing: Mix the butter and cocoa together, add the icing sugar and water to combine and mix until the mixture has thickened.
    6. 6
      Once the Chocolate and Beetroot Cupcakes have cooled, spread on the icing and place a hazelnut (if using) on top of the icing on each cupcake.

    Ratings & Reviews:


    Nutritional Facts for Chocolate and Beetroot Cupcakes

    Serving Size: 1 (799 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 324.5
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 12.5 g
    Cholesterol 89.2 mg
    Sodium 47.2 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 2.6 g
    Sugars 21.7 g
    Protein 5.0 g

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