I had a few dishes up my sleeve to work on, but the first I decided to cook was some beetroot and chocolate cupcakes. How could it go wrong?! The recipe is one my Mum excitedly dictated to me over the phone one Sunday morning that she'd been giving by a friend at her work. I've since found out that the recipe is Barney Desmazery's Blitz and Bake Beetroot Cake. I won't re-list all the ingredients and method here, because I used the recipe word for word, and just baked it in a silicone cupcake mould instead of a cake tin. The quantity makes 16 cupcakes. I will, however, tell you how I made the fuschia-pink icing that's dribbled all over them. Best not to waste any of those beetroot juices!
Find the recipe for the Blitz and Bake Beetroot and Chocolate Cake here. Pour the mixture into a silicone cupcake mould and bake at 190C for 25-30 minutes.
When cool, ice the cakes. Mix 10 tablespoons icing sugar with 4 tablespoons beetroot juice to form a glossy paste. I used natural, cooked vacuum-packed beetroot (not the type in vinegar) and just saved some of the juice in the packet, pouring it into a ramekin until I was ready to ice the cakes. Drizzle the icing over the cakes and leave to set.
With using beetroot, what you end up with is a bouncy, rich and deeply sweet and velvety cake. The cake is also really moist. And obviously you can serve your iced cakes with pride because there are no nasty colourants in there either - the colour of the icing is completely natural!
To learn more about the So You Think You Know Beetroot Campaign check out the website or follow @LoveBeetroot on Twitter.