Love is in the air!

Valentines Day is just around the corner, and what better way to show someone you love them, by baking them cupcakes. We’ve got a gorgeous red velvet cupcake recipe that incorporates this weeks cylindria beetroot. *Disclaimer: If you’re single, you can enjoy DOUBLE cupcakes, with absolutely no guilt!*

All of our boxes this week contain chickweed leaves, which are a great raw addition to salads, or added to those winter soups or stews.

Red Velvet Cupcakes with Beetroot
To Prepare: 30 minutes
To Cook: 15 minutes
Servings: 12

400g beetroot (boiled then pureed)
350g Sugar
2tsp Vanilla Extract
3tbsp Cocoa Powder
180ml Butter Milk
2tsp Baking Powder
200g Flour
1tsp Salt
4tbsp Coconut Oil
150g Cream cheese
300g Icing sugar
50g Unsalted Butter
1tsp Vanilla extract

1. Preheat oven to 180degrees
2. Mix the pureed beetroot and oil then add the sugar and vanilla extract before stirring together
3. In a seperate bowl, sift together flour, cocoa powder, salt, and baking powder. Alternate adding the flour mixture and milk until fully mixed together
4. Divide into cupcake cases and cook for 15 minutes
5. Whilst the cupcakes are cooling, mix together the ingredients for icing, before spreading once fully cooled

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

All Boxes
Charlotte Potatoes, Perry Court
Onions, Lancs
Cabbage, Kent
Carrots/Parsnips, Lancs
Beetroot, Lancs

Medium & Large Boxes
Celeriac, Lancs
Artichokes, Perry Court

Large Box
Mushrooms, Suffolk

No-Potato Substitute
Squash, Perry Court

Fruit Supplement
Pears, Kent (All Boxes)
Blood Oranges, Kent (Medium & Large Boxes)