Red Velvet Cupcakes


  • 125g butter, plus extra for greasing
  • 100g dark chocolate
  • 250g plain flour
  • 250g golden caster sugar
  • 1 tbsp cocoa powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 large egg
  • 100g natural yoghurt
  • 200g cooked beetroot in natural juices (not vinegar)
For the ganache
  • 200g dark chocolate
  • 150ml double cream


Makes 24 cupcakes. 
  1. Heat oven to 180 C / gas mark 4.  Gently melt the butter and chocolate together in a saucepan.  Mix the flour, sugar, cocoa, bicarb and salt in a large mixing bowl.  Whizz the egg and the yoghurt and beetroot in a food processor until fairly smooth.  Put the kettle on.
  2. Tip the beetroot mix into the dry ingredients along with the melted chocolate and 75ml boiling water, then stir to combine.  Divide the mixture between the cupcake cases.  Bake for 25 minutes until a skewer poked in the centre comes out clean.  Leave the cakes on a wire rack to cool completely.
  3. For the ganache topping, melt the chocolate.  Scald the cream (i.e. bring just to the boil) and then pour it over the chocolate - do not stir them together. Leave to stand for a couple of minutes and then stir until smooth. Put in the fridge to set to the required consistency.  Decorate your cakes.

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