Food_Heaven_-_October_2019

By Baxters Beetroot (www.baxters.com)

Great recipes and more at BakingMad.com

20 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Vegan chocolate and

beetroot cupcakes

MAKES 12

120g (4¼oz) vegan butter

120g (4¼oz) caster sugar

200ml (7fl oz) almond milk

200g (7oz) plain flour

1 tsp baking powder

40g (1½oz) cocoa powder

50g (1¾oz) dairy-free dark

chocolate, melted

For the icing

1 jar of Baxters Beetroot

250g (9oz) vegan butter

500g (1lb 1oz) icing sugar

50g (1¾oz) pistachios

50g (1¾oz) dairy-free dark chocolate

1 Preheat the oven to 180°C/Gas

Mark 4. Fill a 12-hole muffin tin with

12 paper cupcake cases.

2 Beat the vegan butter and caster

sugar together until light and fluffy.

3 Beat the almond milk into the but ter

mix, adding a little at a time, making sure it

is fully mixed in before adding more.

4 Sieve the flour, cocoa and baking

powder, then fold into the mixture. Beat

in the melted chocolate. Divide the

cake batter between 12 cupcake cases.

Bake for 12 minutes. Set aside to cool.

5 To make the buttercream, strain the

beetroot and blend in a food processor

until you have a smooth purée.

6 Soften the vegan butter by beating

until light and fluffy, then add the purée

and icing sugar and beat until combined.

7 Place the buttercream into a piping

bag, pipe onto the cooled cakes, then

grate over the remaining chocolate and

sprinkle with the pistachios.

whisk for 2 minutes until thick.

5 Blend the banana with the oil until you

have a thick purée. Stir this into the

whisked egg mixture, then add the flour

mixture and the grated chocolate. Stir

well but don’t beat; the mixture will be

quite wet and should still look a little

lumpy. Transfer the liquid into a jug.

6 Pour the batter evenly between the

muf fin cases. Bake in the middle of the

oven for about 20 minutes, or until the

surface springs back to the touch.

Remove from the oven and leave to cool

slightly in the tray before transferring to

a wire rack to cool completely.

7 For the topping: Heat a non-stick

pan over a medium heat and toast the

nuts for a few minutes until brown.

Don’t let them burn. Leave to cool, then

chop. You can substitute hazelnuts for

almonds if you prefer.

8 In a bowl, whisk together the butter or

spread and icing sugar until soft, light

and creamy. Add the grated chocolate

and mix well.

9 Fill a piping bag fitted with a star

nozzle with the mixture and pipe swirls

over each muf fin, then decorate with

the banana slices, chopped nuts

and cherries.

125g (4½oz) unrefined dark

muscovado sugar (we like

Billington’s)

2 tsp vanilla extract (we like

Nielsen-Massey)

1 very ripe banana, peeled

100ml (3½fl oz) vegetable oil

30g (1oz) gluten-free bitter dark

chocolate, grated

For the topping

25g (1oz) hazelnuts (or almonds)

200g (7oz) salted butter, softened

(or substitute with dairy-free

margarine)

150g (5½oz) sifted icing sugar (we

like Silver Spoon)

75g (2¾oz) gluten-free dark

chocolate, grated

1 very ripe banana, peeled, sliced

12 glacé cherries (or fresh cherries)

1 Preheat the oven to 190°C/Gas Mark

5. Line a muf fin tray with paper cases.
   2 Sift the flours together very
   thoroughly and evenly, or put into
   a food-processor and pulse until mixed.
   3 Once the flours are sifted together, add
   the xanthan gum and baking powder.
   4 Place the eggs, sugar and vanilla into a
   mixer or use an electric hand whisk and

Gluten-free banana

VSOLWPẊQV

MAKES 12

For the muffins

123g (4½oz) gluten-free fine

white flour

35g (1¼oz) gluten-free potato flour

18g (¾oz) gluten-free tapioca

flour/starch

¼ tsp xanthan gum

2 tsp gluten-free baking powder

3 medium free-range eggs