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Squidgy Chocolate and Beetroot Muffins with Rosy Pink Icing

Squidgy Chocolate and Beetroot Muffins with Rosy Pink Icing

Prep time:

Cook time:

Favourites with family's and  students, these muffins are child's play to make. 

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Ingredients

  • 100g golden caster sugar
  • 100g butter, softened
  • 125g self raising flour
  • 2 eggs, beaten
  • 2 medium beetroot , pre-cooked and not in vinegar, plus 1tbsp of beetroot juice
  • 2 tbsp cocoa
  • 100g icing sugar
  • 50g cream cheese

Recipe tips / Prepare ahead

Preheat the oven to 180c.

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!

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