Made by my friend Rosalind. And delicious as well as baby friendly!
for the sponge:
200g/7oz plain flour
50g/1.75 cocoa powder
1.5 tsp baking powder
0.5 tsp cinnamon
0.5 tsp salt
250g/9oz caster sugar
300g/10.5oz cooked and peeled beetroot
3 large eggs
200ml/7floz sunflower oil
1 tsp vanilla essence
for the frosting:
250g cream cheese
600g icing sugar
100g unsalted butter
Preheat the oven to 190C/gas mark 5
Sift together the flour, cocoa, baking powder, cinnamon and salt, then stir in the sugar Using a food processor, puree the beetroot until liquid and smooth, then add the eggs one by one – blitzing between each addition.
With the motor still running, add the oil and the vanilla, mixing until fully combined.
Gradually poor the beetroot mix into the dry ingredients, mixing it using a hand held electric whisk until everything is combined and smooth.(and very runny) Spoon into muffin cases, filling each until two thirds full.
Place into oven and bake for 18-20 mins or until sponges have risen and bounce back when pressed lightly leave in the tin to cool for a few mins and remove to rack until fully cooled.
To make the frosting, using an electric whisk to combine the ingredients until smooth.( I initially used a spoon to mix, avoiding icing sugar cloud)
right, here’s a tip: in morrisons they conveniently sell vacuum packed beetroot thats exactly 300g. Sainsburys sell 250g packs and it still turned out ok.
I made approx 24 cupcakes and had to do half the frosting volume due to lack of cream cheese but still had masses of frosting leftover. So unless you like masses of icing per cake or make loads of shallow cakes, half the amount above should suffice.