Sometimes I get what I think is an amazing idea and it turns out brilliantly. And sometimes it just doesn’t quite work…
When I was making Malted Milk Biscuits I had the idea to make an ovaltine butter cream to sandwich the biscuits together like a lovely malty bourbon.
It wasn’t that the buttercream was bad, in fact I ate a lot of it with a spoon. The problem was that it made the biscuits taste less malty, and that it squished out the sides.
But it seems to waste this lovely buttercream, so I whipped up a batch of my favourite chocolate cupcake, made with beetroot. The earthiness of the beetroot in the cake really complemented the malty butter cream and combined to make a delicious little mouthful.
I’d highly recommend making these – especially if you have a old tin of Ovaltine hanging about. It just goes to show that making mistakes isn’t always a bad things -more often than not it leads you to a whole new idea!
Recipe: Beetroot Chocolate Cupcakes with Malted Chocolate Frosting
75g cocoa powder
175g plain flour
2 teaspoons baking powder
225g caster sugar
225g cooked beetroot (not in vinegar)
100ml veg oil
300g icing sugar
100g very soft butter
40g Ovaltine powder
1. Preheat oven to 180C fan.
2. Combine dry cake ingredients together.
3. In a separate bowl, blend together beetroot, eggs and oil until smooth.
4. Mix together until just combined.
5. Pour into greased mini muffin tin. Bake for 12-15 mins or until a skewer comes out clean.
6. Whilst they are cooling, make the frosting.
7. In a stand mixer beat the icing sugar, ovaltine and butter together until combined.
8. Add the milk in several stages. Turn the mixer up to high and beat for minimum 5 mins until light and fluffy.
9. Spread onto the cupcakes and eat any leftover with a spoon.