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  • Writer's pictureEmma

Choc Chip Cupcakes.....with a twist!

So I whipped these up as an end of term treat for my Garden to Table students on Tuesday and they went down a treat! So quick I didn't even get a photo!

Prep Time: 20 mins Cook Time: 18 mins Level: Easy Serve: 15-18 cupcakes


225g FOG Flour

150g Caster Sugar

35g Cocoa Powder (I use Countdown Cocoa Powder)

3 teaspoon Baking Powder

200g Fresh Beetroot

100g Dark Choc Chips (I use Sweet William for dairy free)

200g Olivani Spread (not the lite)

3 Eggs (room temp)

1/3 cup Coconut Milk (SO Good Coconut Milk is my favourite as it's nice and creamy)


Prep time!

Preheat your oven to 160° fan bake or 180° for standard.

You will need a vegetable peeler, box grater, and a dinner plate for the beetroot.

Grab your cupcake/muffin tins and line with wrappers. Depending on the size of tray, you will get between 12-18 cupcakes.

Find the rubber gloves!

If you have disposable gloves or new kitchen gloves, I encourage you to wear them! You may find your fingers will be stained for a while otherwise.

Prepare for a mess!

With gloves and apron on, peel your beetroot. I suggest doing this over a dinner plate to reduce splatter. Once you have moved your peelings, grate your beetroot over the plate. Place your grated beetroot into a microwave container with about 1/4 Cup of water. Place the lid on (or a plate over the top) and cook on high for about 2 minutes.

Wet mix.

In a large mixing bowl combine the egg and olivani until just combine (i suggest a mixer, or a food processor, but you can do this by hand) and the coconut milk and mix through.

Add the beetroot to the egg mixture and mix through.

This will help separate the beetroot and avoid clumps in your batter.

Add the sugar and mix thoroughly.

Let's add some air.

Sift the flour, cocoa powder and baking powder into the wet mixture and give a quick mix until the flour is wet and there are no lumps.

Let it rain chocolate.

Add the chocolate chips into your batter and quickly mix through.


If you have an ice cream scoop, it makes this part really easy, and much less messy.

Fill your wrappers no more than 3/4 of the way, this will give you a nice rounded top on your cupcake,


Place your trays in the oven and set your timer for 15 minutes.

They will feel spongey once done. I don't ice these but you could sprinkle with a little icing sugar once cool


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