Ok so it’s not the tastiest thing in the world, but its there, in your fridge, at the back of the shelf..
All you need to do is puree and add it to your chocolate cake mix and there you go – the moist factor 500!!
Look closely…. closer……. closer…….. see the tinge of red?
Incredible right? You can barely even taste the beetroot, if at all, it’ll just be there, like it was in the fridge, at the back of the shelf…
The best part about this recipe that I love is that I don’t use butter but oil instead, and in my opinion they are more moist because of it. The beetroot makes the cakes nice and sticky, hopefully even a bit gooey too, also the added health bonus! Its very simple and straightforward, all you need is…
Recipe + Method
80g cocoa powder, sifted
2 tsp baking powder
250g caster sugar
180g plain flour, sifted
250g cooked beetroot, puréed
1tsp pure vanilla extract
200ml sunflower oil
icing sugar, to sift
Mix together all the dry ingredients, this would be the cocoa powder, flour, baking powder and sugar. Then we combine all the wet ingredients, so the beetroot, eggs, oil and vanilla extract. Once smooth, add the wet ingredients into the dry mixture and again gently mix the batch until nice and smooth.
Cook in the oven for only 30 minutes on 180C (fan assisted), maybe even less depending on your oven, mine took about 25/6 minutes. When the muffins spring back up from your touch, and they feel firm enough, leave to cool and sift on some icing sugar to serve!