I hope you’re having a beautiful Christmas break (if you get one that is!). I’ve been snowed under with work up until last week, since then I’ve been going a bit baking mad – if you follow me on Instagram you can follow my baking adventures (and other fun times) and I know you really want to. Check out my modern gingerbread house!
With Christmas so close (tomorrow) I felt it was best to do some Christmas baking, however, in the Adelaide climate the traditional northern hemisphere Yuletide baking seems… wrong, somehow.
I’ve been wracking my brain for months to come up with Christmas flavours and colours that work for a summer Christmas. I still wanted the desserts to be obviously Christmassy though. And so this was what happened -
If you’ve ever been to Australia you’ll realise it’s a country of passionate people – sport and food mainly. Not really together though, funnily, if you’ve ever had a pie at a Aussie rules match I think you’ll agree.There are certain foods that Australians get reaaaallly passionate about, like lamb, snags, coffee (a drink, I know but they take it damn seriously – it’s a food group), food being authentic (Indian, Thai – in fact any global food) and of course avocado and beetroot. You’ll find those latter two in most salads, not always together, but they’ll be there.
An Aussie Christmas cupcake had to have at least one of those things within, I’ve gone with beets. The beetroot not only makes the cupcake moist, but provides then tang and colour that is perfect for Red Velvet, I can’t even explain how much I love this flavour combination of beetroot and chocolate, add the super creamy and all natural coconut frosting? You’ve got an Aussie Christmas cupcake that is FOOLPROOF.
This chocolate… I die!
All I want for Christmas… are these ingredients
Adapted from Poh’s recipe here
250g roasted beetroot puree
125g unsalted butter
100g dark chocolate (80% cocoa), broken into pieces
3 large eggs, whisked
1.5 tsp vanilla paste
200g caster sugar
220g plain flour, sifted
2 tsp baking soda, sifted
100g cocoa powder
Preheat oven to 180ºC and prepare a cupcake tin with patty pans.
Mash the pre-roasted and cooled beets until they resemble a fine ish paste/like that dip that you love, Some small chunks are okay. Add the eggs and vanilla to the beetroot mix and stir thoroughly to combine.
Sift all the dry ingredients together in a large bowl.
Melt the butter – in any which way. Remove from heat and add the chocolate, stir until chocolate is completely melted, this will look amazingly shiny and awesome. Add the chocolate mix to the beetroot mix and stir to combine.
Add the chocolate and beetroot mix to the dry ingredients and stir/fold to combine. Spoon the mixture into the prepared patty pans and bake until they spring back to the touch – about 20-30 minutes. Cool on a wire rack completely before frosting.
Frosting the Snowman
Adapted from this recipe
125g cream cheese, room temperature
1-2 tbsp coconut paste (add to taste)
2 cups icing sugar
a good pinch of salt
1/2 tsp vanilla paste
Cream the cheese, butter and coconut paste until fluffy and pale. Slowly add the icing sugar and salt. Add the vanilla essence and give one last whip to combine. Pipe onto cooled cupcakes.