Chocolate and Beetroot Cupcakes








1/2 cup wholemeal self-raising flour

1 cup self-raising flour

1/2 Maxigenes Goat milk (premade)

2 cups beetroot, peeled & grated

1/4 cup cocoa powder

1 cup raw caster sugar

1 tsp vanilla essence

1/4 cup olive oil

1/4 cup hot water

3 eggs


1 2/3 tbsp. cocoa powder

14g unsalted butter

1 tbsp. icing sugar

1 2/3 tbsp. hot water


Preheat oven to 180°C.

Place the cocoa and hot water in a medium-sized bowl and stir until smooth. Then add the sugar and eggs, and once it becomes smooth, stir in the beetroot.

Combine the Maxigenes Goat milk, oil and vanilla essence in a jug.

Using a wooden spoon, fold in half the flour and then half the milk mixture into the beetroot mixture until just combined. Repeat this with the remaining flour and the remaining milk mixture.

Pour the cake batter into the prepared cupcake pans and bake for about 25-30 minutes or until you lightly press the tops and it springs back up.

Set the cupcakes aside for 5 minutes and then place onto a wire rack to cool.

To make icing, mix butter and cocoa together, then add the icing sugar and water to combine and mix until thickened.

Carefully spread the icing over the cupcakes. Enjoy them like that or decorate as desired.