INGREDIENTS
(makes 18 cupcakes)
Kindly shared with us by Vanessa at www.prepped.co.uk
FOR THE CUPCAKES
- 225g self-raising flour
- 75g cocoa powder
- 280g caster sugar
- 1 tsp bicarbonate of soda
- 3 eggs
- 150ml MELLOW YELLOW
- 300g cooked beetroot, grated and drained
To decorate about 25g of chocolate shavings
FOR THE FILLING
- 450mlm fresh double cream
- 4 tbs icing sugar
- About 20 grinds of fine Black pepper or a level tsp
- 2tsp vanilla essence
1. Preheat the oven to 170°C/gas mark 4.
2. Sift all the dry ingredients for the cake into a bowl.
3. In a separate bowl place the 3 eggs and whisk. Add the oil and beetroot.
4. Add the dry mixture to the wet ingredients. Mix well.
5. Line a muffin tin and divide the mixture among 18 large cupcake papers/muffin paper cases. Bake for 25 minutes, or until they have risen and spring back into shape if touched.
6. Leave to cool completely on a wire rack
7. Whip the cream, icing sugar, vanilla essence and black pepper together until thick – careful not to over do the pepper, I suggest grinding some in then tasting until you are happy with the balance.
8. Gently cut a piece out of the centre of each cupcake to make a ‘hat’, then slice in half. Fill the hole with the cream and pop the top back on the make wings.
9. Scatter with chocolate shavings and serve. If you are not eating straight away these will keep in an airtight container until the use by date of your cream
