Chocolate Beetroot Cupcakes

Ingredients

100 gm ultra dark / dark chocolate 

100 gm Unsalted butter

250 gm Beetroot  

1/4 tsp Salt

1 tsp Vanilla extract  

Eggs 3

70 gm Maida  

1 tsp Baking pdr

2 tbsp Cocoa powder  

50 gm Castor sugar

Preparations

In a medium saucepan, boil 250gms beetroot. Keep at a light boil for 30 minutes or until the centre is soft. Take them out and let them cool. Once cooled peel the skin off with your fingers and cut off the stem and tail of each beet. In a food processor puree all the beets. Set aside.

In a large bowl melt the chocolate and butter in the microwave for 1 min. and keep aside to cool. Separate eggs white from the yolks.

Add the yolks to the chocolate and butter mixture and combine your pureed beets, vanilla, flour, baking pdr, salt, and cocoa powder.

Beat the egg whites with the electric beater by adding 1 tbsp castor sugar at a time till all the sugar is over and it forms stiff peaks.

Slowly with a spatula mix egg whites with the above chocolate mixture.

Place batter in your cupcake liners filling 3/4 (leaving about ¼ inch at the top).

Bake 12 cupcakes at 180 degrees for 20-25 minutes or until the centres come out dry.

Let the cupcakes cool.

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