Just about the first stall I discovered at the Noosa Farmers Market was Chocolate Provisions. Wow - chocolate from one end to the other plus lots of other goodies.
Sitting there on a plate just waiting for me to sample them were Chocolate beetroot cupcakes. I've seen recipes incorporating different vegetables into chocolate cakes and a zucchini one is a personal fave, but beetroot was new to me.
The cupcake had a rich chocolate flavour with just a hint of the earthyness of beetroot. Unlike a carrot cake, you couldn't see the beetroot at all in the cake, it just added a lot of moistness.
The Noosa Farmers Markets are on every Sunday from 7am to midday at the Aussie Rules Football ground on Weyba Road, Noosaville. The market has a good selection of the freshest of regional produce, grown or produced on the Sunshine Coast and surrounding districts. I'll be blogging this in more details soon.
In the meantime - here's a recipe you could use to create your own beetroot cupcakes. I found this in my cupcake calendar with recipes from "500 Cupcakes".
Beetroot and chocolate muffins
500g trimmed fresh beetroots
250g self raising flour
2 tbsp Dutch process cocoa powder
225g caster sugar
1 tsp baking powder
75 ml vegetable oil
Steam the beetroot for 50 minutes, until tender. Drain and rinse under cold water. When cool enough to handle, gently peel away the skin with your fingertips. You may need to wear latax gloves to avoid staining your hands purple. Place the peeled beetroot in a food processor and blend until smooth. Set aside.
Preheat the oven to 175C.In a medium bowl combine the flour, cocoa, sugar and baking powder. In a large bowl beat the eggs, oil and buttermilk. Sir in the beetroot until well combined. Add the flour mixture, stiring until just combined. Spoon the batter into the tin and bake for 20 minutes. Remove and cool muffins on a rack.
Store in an airtight container for up to two days or freeze for up to three months.
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