This week I’ve teamed up with White’s Oats to share their Chocolate Beetroot Cupcakes. I was delighted when they said they’d like to sponsor this post. I’ve wanted to make beetroot cupcakes but never got around to it. This gave me the perfect excuse to get creative in the kitchen.
I’m sure many of you are familiar with White’s. The business was founded back in 1841 by Thomas Henry White. Fast forward 176 years and they’re now Ireland’s largest oat miller and breakfast cereal producer.
I’ve used their porridge oats on and off over the years. They make a range of traditional and instant porridge as well as a selection of granolas. I’d never tried their granolas before and OMG their Hazelnut Granola is so good.
White’s have lots of sweet and savoury I decided to go with something sweet to share with Phil and my family.
These cupcakes take a little longer to make than regular ones but the recipe is easy and they’re worth that little bit of extra time. I hope you give them a try.
Chocolate Beetroot Cupcakes
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Makes 12 but I found this recipe made 20
75g White’s Oatbran Fine Cut
25g White’s Apple, Cranberry & Raspberry Granola
75g cocoa powder
100g plain flour
2 tsp baking powder
250g cooked, peeled beetroot in natural juices. You can buy it ready cooked.
3 large eggs
200ml sunflower oil
1 tsp vanilla bean paste
250g caster sugar
125g white chocolate – I used dairy free
4 tbsp cream cheese – I used dairy free
Preheat your oven to 180*C and line 12 holes in a muffin tin with paper cases. I found that this recipe made around 20 muffins. If you have more than one tray you should prep a few extra cases or set them aside for a second batch.
Sift the cocoa powder and flour into a large bowl and stir in the oat bran and baking powder.
Place the beetroot, eggs, sunflower oil and vanilla bean paste into a food processor and blend until smooth. This makes such a beautiful shade of deep pink.
Stir the wet mixture into the flour mix with the caster sugar and beat until well combined.
Divide the mixture between the paper cases and bake for 25-30 minutes until risen and firm to the touch.
Leave them to cool on a wire rack and prepare the icing. I like to wait ’til they’re really cool so that the cupcakes help to set the icing.
Melt the white chocolate in a bowl set over a simmering pan of water. Once it has melted carefully remove from the heat and allow to cool slightly. Beat in the cream cheese until thick and glossy.
Divide between the cupcakes and spread evenly.
Sprinkle over the granola to serve. This is the Apple, Cranberry & Raspberry Granola. It’s so tasty and really makes the cupcakes look fab. I’d never thought of using granola to decorate cakes before but I think it’s going to be my go to from now.
These beetroot cupcakes are fun and straight forward to make. You should try making them over the weekend. You can buy White’s at Aldi, Tesco, Lidl, Waitrose and many more places. There’s a full list of stockists here.
If you do make a batch of cupcakes tag me over on Instagram.