It’s been a good summer for root vegetables, including beetroot. You may have exhausted your appetite for beetroot salads and beetroot fritters. Carrot and pumpkin are popular in cakes, for some reason beetroots less so, but they bring colour, texture and moisture to baking. Beetroot brownie is one way to use them, or you could try these cup cakes which don’t taste of beetroot at all. They freeze well.
250g beetroot, peeled, chopped and cooked
150g chocolate broken into pieces
150g raw sugar
1 teaspoon vanilla essence
150g plain flour
2 teaspoons baking powder
Put the beetroot in a food processor. Melt together the chocolate and butter. Add the chocolate mixture to the food processor with the eggs, sugar and vanilla essence. Blend until smooth. Sift together the flour, baking powder and cocoa in a large bowl. Pour in the liquid ingredients and mix well. Divide between 12 muffin cases. Bake for 30 minutes in a pre-heated oven at 180 degrees C until the tops are firm. Cool on a wire rack.