Preheat oven to 180°C / 350°F. Line a 12 muffin / cupcake pan with paper liners /wrappers.
Sift the wholemeal flour, corn flour, baking powder,baking soda, and cocoa powder into a medium mixing bowl. Tip the leftover bran in the sieve into the bowl and mix well.
Add the eggs, extra virgin olive oil, maple syrup, vanilla extract and Greek yogurt to a large bowl. Stir with a whisk until combined.
Add the beetroot and water to a high-speed blender (I used a nutribullet) and blitz into a smooth paste or puree. Pour the beet puree into the bowl with the other wet ingredients.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Spoon the beetroot cupcake batter into the paper liners. Fill each liner until roughly 3/4 full.
Bake the chocolate beetroot cupcakes for 20 - 25 minutes, or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes for 10 minutes in the muffin tray. Then transfer them to a cake rack to cool completely.
White Chocolate Frosting
Add the white chocolate to a small bowl and heat in the microwave for 10 - 15 seconds at a time until melted.
Pour the melted chocolate and cottage cheese to a high speed blender and blitz until smooth. Transfer the frosting to a piping bag and place in the fridge for 30 minutes or until it is cold.
Pipe the frosting onto the cupcakes.
Video
Notes
Health benefits – Any benefits associated with this recipe are detailed in the post above.
Instructions with photos – Detailed in the post above.
Measurements – This recipe uses 250ml cup measurements. Using US cups (226ml) may alter the results of the recipe.
Beetroot - This recipe works well with either fresh or cryovac beetroot. I do not recommend using canned beetroot, as they often contain added sugar. However, canned beets will still work with this recipe, just rinse the brine off them before blitzing them in the blender.
Water - If using fresh / raw beetroot, increase the water to 1/3 cup.
Cottage cheese - Heat your cottage cheese in the microwave for 30 seconds or until it is warm before blending with the white chocolate. Cold cottage cheese will cause your white chocolate to set and stick to the sides of the container.
Red velvet - Reduce the cocoa powder to 1 tablespoon, increase the wholemeal flour to 1 1/4 cups and use 2-3 teaspoons of red food colouring. Add the food colouring to the wet ingredients in step 4 before mixing in the dried ingredients.
Turn it into a cake - Divide your beetroot cupcake batter between 2 lined 8 inch cake pans. Bake in the oven at 180°C / 350°F for 30 minutes or until a toothpick inserted into the centre comes out clean.
For kids - These Beetroot Cupcakes are mildly sweet, with earthy undertones of the beets. So the flavour combination may not be enjoyed by kids. To remedy this, I suggest increasing the maple syrup by a tablespoon or 2 and increase the cocoa powder to 1/2 cup.
Diabetes friendly – Switch the maple syrup and white chocolate for sugar free versions and half of the wholemeal flour for almond flour.
Gluten free – Switch the wholemeal flour for a gluten free variety. Alternatively, you can also use almond meal
Vegan – Swap the Greek yogurt for a plant-based version. Use an extra tablespoon of extra virgin olive oil instead of the eggs. For the frosting, swap the cottage cheese for silken tofu, and use vegan chocolate.
Nutrition - Calculated per serve, assuming 1 cupcake with frosting per serve.