Chef Matt Wilkinson's Chocolate and Beetroot Cupcakes

Ingredients:

• 1 medium beetroot (approx. 180g of flesh, once cooked)
• 2 free range eggs
• 80ml Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil 
• ½ cup of raw sugar
• 1 teaspoon of vanilla paste
• 1 cup of plain flour
• 2 teaspoons of baking powder
• ¼ cup of raw cacao powder 
• Pinch of salt

Method: 

For the beetroot:

1. Put the whole beetroot into a pot and cover with cold water. Bring to the boil and cook for approximately 35 minutes or until a knife cuts through the beetroot easily. Remove from the water and allow to cool for 10 minutes.
2. While still slightly warm use a paper towel to rub the beetroot skin off. Blitz in a food processor to a chunky paste. Keep in the fridge until ready to use.

For the muffins:

1. Heat an oven to 180C. Line a muffin tray with muffin cases.
2. Whisk the eggs, Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil, sugar and vanilla for 2 to 3 minutes, until thick and creamy.
3. Fold in the beetroot puree then gradually mix in the flour, baking powder, cacao and salt.
4. Transfer the batter evenly into muffin cases. Place in the oven and bake for 25-30 minutes or until firm to the touch.