Beetroot and Blackberry Muffin with BecksCocoa
A recipe by Klara & Ida

Super fluffy beetroot & blackberry muffins, refined with BecksCocoa's latest "BEET me up!" creation. To shake things up we give the muffins a blackberry jam filling and a lovely crown made of blackberry frosting. A big Thank you goes out to Klara&Ida who conjured up this muffin extravaganza for us.  One of the ingredients in the batter is our new Beet me up! cocoa, which adds subtle notes of beetroot, allspice, cloves and juniper berries. Wild as this combination may strike you at first, the flavours complement each other brilliantly. Use the new blend for your baking or simply for a yummy hot cocoa on a leisurely Sunday afternoon on the couch.⁠

Ingredients (makes 10 muffins):

• 300g pastry flour (type 405)

• 150g finely granulated demerara sugar

• 2 heaped tsp baking powder

• 1 tsp ground vanilla powder

• 4-6 tsp BecksCocoa BEET me up!

• 180ml almond milk

• 100ml vegetable oil

• 2 eggs

• 80g blackberry jam, ¾ of total for batter

• margarine for greasing

Start with the customer – find out what they want and give it to them.

Blackberry Frosting:

• 150g blackberries

• 2 tbsp lemon juice

• 230g butter (room temperature)

• 230g icing sugar (or more for extra sweetness)

• 1 tsp vanilla powder

• 1 tbsp milk (possibly more)

Instructions:

Start by combining all solid ingredients: flour, demerara, baking powder, vanilla powder, BecksCocoa. In a separate bowl, beat almond milk, vegetable oil, eggs and blackberry jam together using a whisker. Spoon the flour mix into the bowl to work the ingredients into an elastic batter.

Preheat fan-assisted oven to 180°C. Grease the muffin moulds with margarine or insert muffin liners. Fill six muffin moulds with batter and place them on the middle oven rack. Bake for 20 minutes. To check whether the muffins are done, stick a wooden skewer inside. If dough sticks to the skewer, bake for another 5 minutes.

Remove the moulds from the oven, pull the muffins from the moulds and allow to cool.

To prepare the frosting heat the blackberries (except six) and the lemon juice in a saucepan. Allow to simmer for 15-20 minutes or until almost liquid and stir occasionally. In case you want to extract the seeds, pass the blackberry sauce through a sieve.

Once the sauce has cooled down use a hand mixer, a food processor or simply a fork to thoroughly mix it with the butter. Fold in the icing sugar, vanilla powder and milk to create a creamy, homogeneous mass. Add extra milk if required.

Use a cake piping bag with the right nozzle to decorate the muffins. Dress each muffin with a fresh blackberry and enjoy.

Recommendation: To impress your loved ones carve out a little cavern and fill up with a blob of blackberry jam.

Fair Cocoa – Bean to Bin
Tamara Schuhwerk