Ingredients
75g/2%26frac12;oz cocoa powder or powdered drinking chocolate
180g/6%26frac12;oz plain flour
2 tsp baking powder
250g/8%26frac12;oz caster sugar
250g/8%26frac12;oz cooked beetroot
3 large eggs
200ml/7fl oz corn oil
1 tsp vanilla extract
icing sugar for dusting
Method
1. Preheat the oven to 180C/355F/Gas 4. Arrange paper muffin cases in a 12-mould muffin tin.
2. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set aside.
3. Pur%26eacute;e the beetroot in a food processor. Add the eggs, one at a time, then add the vanilla and oil and blend until smooth.
4. Make a well in the centre of the dry ingredients, add the beetroot mixture and lightly mix. Pour into the muffin cases.
5. Bake for 30 minutes or until the lid is firm when pressed with a finger.
6. Cool on a wire rack and dust with icing sugar to serve.
Orignal From: Chocolate beetroot cakes
No comments:
Post a Comment