Healthy Chocolate cup cakes

Denise says:

  • This cake is an unusual mix of ingredients which merge well to produce a very moist recipe that is full of goodness.
  • The mixture can also be made in a loaf tin and used as a dessert with chocolate custard or ice cream or for tea with thick cream.  ( It will then take about 30 minutes to cook.)
  • Packed with the goodness of both apples and beetroot – If you have a guest who says they don’t like beetroot ~ don’t tell them the ingredients as they will never know! they might change their mind on discovery!!
  • Beetroots are remarkably healthy and delicious vegetables. They get their distinctive colour from Betalain. Betalains are anti-oxidants, anti-inflammatory and detoxifying.
  • They also help to make red blood cells and are high in vitamin C and potassium.
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Makes: 14 cup cakes


  • 150g cooked beetroot – vacuum packed non vinegar
  • 200ml vegetable oil
  • 75g cocoa
  • 180g plain flour
  • 2 teaspoons baking powder
  • 150g caster sugar
  • 2 apples – peeled and roughly chopped
  • 3 large eggs
  • 2 teaspoon vanilla extract


  1. Pre-heat the oven to 180 C/ 350 F/ Gas mark 4.
  2. Place paper cases into muffin tins.
  3. Whizz the beetroot into a purée and add the eggs, and then the oil.
  4. Mix the remaining ingredients in a bowl and add the beetroot purée.
  5. Fill the paper cases 2/3rd full with the mixture.
  6. Bake in the preheated oven for about 20 minutes or until a toothpick is inserted and comes out clean.
  7. To serve the stylish way: Dust the plate with cocoa powder.