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Ingredients
24 portion(s)
Chocolate Beetroot cupcakes
- 300 grams Beetroot, Pre-cooked
- 200 grams dark chocolate
- 300 grams sugar raw
- 150 grams unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 250 grams self-raising flour
- 2 egg
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6
1h 30min
Preparation 1h 0minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation
- Boil whole beetroot/s, unpeeled in water until soft enough to insert a fork. Can take from 30 minutes to an hour depending on size. Allow to cool and then slough off skin. Cut into manageable pieces and refridgerate until needed.
- Grate chocolate for 4 seconds on speed 8.
- Add sugar and beetroot and mash together for 30-60 seconds on speed 8 until smooth.
- Cook for 4 minutes, 90 degrees, speed 1. Then add butter and cook a further 2 minutes, speed 2.
- Add vanilla, SR Flour, Baking powder and 2 eggs and mix 15 seconds, speed 4. Scrape down sides and repeat.
- Half fill 24 cupcakes and cook for 30 minutes at 160 degrees fan forced or 180 degrees conventional.
Cook Beetroot
Make cupcakes.
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Tip
This same recipe can be made with pumpkin.
I don't remember the origins of the original recipe.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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