Cakes with umm Vegetables in them...

Hello glorious people! Isn't summer great? granted the weather isn't all that tropical (well rain is tropical so maybe it is) BUT summer is great because of all the wonderful fresh home grown food we can eat! 

My lovely colleague Carol brings in her allotment surplus so Chez Moi is currently feasting on all sorts of yummy treats. I got a bit stuck as to what to do with all the beetroot (Rosti, Roasted with feta, with pine nuts as a side salad) when I happened upon a cupcake recipe. So here it is.... it produces the tastiest, most moist and delicious cupcakes I have ever had (and I know my cupcakes - #hipsdontlie)

So what are you waiting for? get out there and cook up a seasonal storm!

my official taste tester

For the cupcakes you will need:  

• 75g/2¾oz cocoa powder
• 175g/6oz plain flour
• 2 tsp baking powder

• 225g/8oz caster sugar
• 3 eggs
• 225g/8oz cooked beetroot (not the kind in vinegar!)
• 100ml/3½fl oz Guinness
• 100ml/3½fl oz vegetable oil

Step 1 - Right first things first, find yourself a decent pinny two mixing bowls and a good wooden spoon. Line a muffin tin with lovely cases (I like these!) and set your oven to 200degrees C.

Step 2 - peel and chop your beetroot, put in a saucepan, cover with boiling water and cook for 15-20mins or until tender (awesome pinkness- beware of staining!)

Step 3 - Sieve your flour, cocoa, sugar and baking powder together in a big bowl

Step 4 - crack your eggs into a bowl, add your Guinness and oil and the cooked beetroot - use a blender and whizz it up! Beware flying pink mixture, you have been warned!

Step 5 - slowly fold the wet mixture into the dry, careful not to over mix! When it is fully combined (should be a dark rich colour) pour into your muffin cases (be generous - there is easily enough for 12-14!) and pop in the oven for 20mins until springy and a knife comes out clean. Take out of tin and leave to cool.

Now its ICING TIME!

For the cream cheese icing

• 100g unsalted butter
• 100g full-fat cream cheese
• 250g  icing sugar

I'm not going to teach you how to suck eggs - beat the butter (make sure it's proper soft!) and the cream cheese in a bowl until smooth. Then slowly fold in the icing sugar (I do it about 1 cup at a time to avoid lumps)

Then - get icing! Decorate the little beauties with blobs of lovely icing and either scoff them all or delight your friends!