Squidgy Chocolate and Beetroot Muffins with Rosy Pink Icing
By not-recognized
Published on 26 April 2022
Favourites with family's and students, these muffins are child's play to make. Time and servings
45 minsTotal time
25 minsPrep time
20 minsCooking time
Ingredients
- 100 g of golden caster sugar
- 125 g of self raising flour
- 2 eggs, beaten
- 2 medium beetroot, pre-cooked and not in vinegar, plus 1tbsp of beetroot juice
- 50 g of cream cheese
- 100 g of butter, softened
- 2 tbsp of cocoa
- 100 g of icing sugar
Method
Step 1
Mix the butter and sugar together in a big bowl with a wooden spoon until you have a creamy mixture.Step 2
Add in your eggs and continue to mix.Step 3
Puree or mash your beetroot and add to the bowl along with the flour and cocoa. Mix well until you can't see any lumps!Step 4
Pop your 6 muffin cases into your muffin tray and divide your mixture between them. Put them in the middle of your pre-heated oven for 20 mins or until firm to touch.Step 5
While your muffins are baking, it's time to make the icing! Mix together the cream cheese, icing sugar and beetroot juice until smooth and creamy.Step 6
Once your muffins are cooked, cool them on a wire rack then gently spoon over your rosy pink icing. The more dribbles the better!Step 7
Decorate with fresh flowers from the garden...but remember not to eat them!