Instructions
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
powder, 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 them to the top (leaving about ¼ inch at the top).
Bake 12 cupcakes at 180 degrees for 20-25 minutes or until the centre come out dry.
Let the cupcakes cool.
Frost with melted chocolate
sprinkle dehydrated beetroot powder in the centre and enjoy.