Squidgy Chocolate and Beetroot Muffins with Rosy Pink Icing
By not-recognizedFavourites with family's and students, these muffins are child's play to make.Time and servings
Ingredients
8 total- 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
7 stepsStep 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!