CHOCOLATE BEETROOT CUPCAKES WITH RASPBERRY GANACHE
As seen on TV show The Chef's Apprentice. Delicious fluffy chocolate cupcakes with a divine raspberry ganache.
INGREDIENTS:
Cupcakes:
125g good quality 70% chocolate
2 eggs
1 1/4 cups mascavado sugar
3/4 cup flour
2 tsp Hansells baking powder
100g raw beetroot, finely grated
50ml milk
15ml macadamia oil
Raspberry Ganache
1 cup fresh or frozen raspberries
1/3 cup cream
100g white chocolate or bittersweet chocolate 70%
1 drop Hansells Raspberry Essence
INSTRUCTIONS:
For the cupcakes:
1. Preheat the oven to 160 degrees C.
2. Break the chocolate into small pieces and place in bowl suitable for heating over hot water. Place over a half-filled saucepan of barely simmering water and stir chocolate with a heat proof spatula or wooden spoon until it starts to melt. Once half the chocolate has melted, remove from the heat.
3. Cream the sugar and eggs together until fluff. Mix the milk, beetroot, oil and melted chocolate and stir this into the egg mixture.
4. Mix together the flour and baking powder and fold into the wet ingredients. Spoon the batter into cupcake/muffin cases about 3/4 full.
5. Bake for 25-30 minutes or until a skewer inserted in the middle of the cupake comes out clean.
For the ganache:
1. Cook raspberries until soft then strain liquid, return liquid to heat, and reduce to a concentrate.
2. Heat cream and chocolate in a bowl over a full pot of simmering water (don't let the bottom of the bowl touch the water). Once melted and smooth remove from the heat and whisk in the butter. Add in the raspberry concentrate and essence and stir until combined. Leave to thicken then spoon into a piping bag and top cupcakes. If you want to thicken the mixture, add more melted chocolate.
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