Beetroot Black Forest Cupcake



For the sponge

  1. Get it together – blend the cooked beetroot with the egg, sugar, oil and water.
  2. Beat it – sift and whisk together the flour, cocoa and baking powder.
  3. Mix it up – add dry to wet ingredients and mix until just combined.
  4. Time for a cuppa – bake for 20 minutes at 180°C/350°F/Gas 4.
  5. Scoop it out – once cooled, using an apple corer, remove the middle but not right to the bottom.

For the frosting

  1. Beat it – whisk ingredients together.
  2. Cover it – Use a round nozzle to frost cupcakes.
  3. Finishing touches – place cherry on top of each one.

For the jam

  1. Bubble up – boil all ingredients in a saucepan for 30 minutes, then set aside to cool.
  2. Fill up – insert jam in cupcake cores. 


Top Tip
To avoid the sadness of separation when making a dairy-based frosting, make sure all your ingredients come straight from the fridge and are at the same temperature before mixing together.

More delicious bakes