Beetroot and White Chocolate Cupcakes

Time Preparing: 20 mins
Time Cooking: 50 mins
Makes: 12-18
Difficulty: 3/5
Season: Summer, Autumn & Winter

– 350g Beetroot
– 150ml Sunflower Oil
– 150g Self Raising Flour
– 250g Golden Caster Sugar
– 4 Eggs
– 200g White Chocolate
– 40g Cocoa Powder
– 3tsp Vanilla Essence
– 1/2tsp Salt
– 1tsp Baking Powder
– 150g Butter
– 300g Icing Sugar
– 1tbsp Milk

1. Preheat oven to 180 degrees
2. Wrap beetroot in kitchen foil, then cook for 35 minutes. Once cooked, peel skin off beetroot
3. Blend the beetroot, 2tsp vanilla essence and sunflower oil until smooth
4. Sift flour, cocoa powder, baking powder and salt into and bowl. In a seperate bowl, whisk caster sugar and eggs together
5. Whisk the beetroot mix into the sugar and eggs until smooth, then fold into the flour mix
6. Break white chocolate into small chunks and add them to the mix
7. Carefully spoon into cupcake holders, then cook in the middle of the oven for 15 minutes
8. To make the icing, mix together the remaining ingredients, and spoon over cupcakes once they’re cool

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)