If you’re a fan of This Morning’s resident chef, Clodagh McKenna, then you know she always has delicious and creative recipes up her sleeve. And her beetroot-chocolate cupcakes with coconut icing are no exception. These cupcakes are not only visually stunning, but they also have a unique and irresistible flavor combination. So, if you’re ready to impress your friends and family with a tasty treat, follow along as we show you how to make Clodagh McKenna’s beetroot-chocolate cupcakes with coconut icing.

First things first, let’s gather all the ingredients you’ll need for this recipe. For the cupcakes, you’ll need 150g of cooked and peeled beetroot, 100g of dark chocolate, 150g of unsalted butter, 150g of caster sugar, 3 eggs, 150g of self-raising flour, 1 tsp of baking powder, and 1 tsp of vanilla extract. For the coconut icing, you’ll need 200g of icing sugar, 100g of unsalted butter, 100g of cream cheese, and 50g of desiccated coconut. Make sure to have all the ingredients at room temperature before starting.

Now, let’s get started with the recipe. Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4 and line a 12-hole muffin tin with cupcake cases. In a food processor, blend the cooked beetroot until smooth. In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Once melted, set it aside to cool.

In a separate bowl, cream the butter and sugar until light and fluffy. Gradually add in the eggs, one at a time, mixing well after each addition. Then, add in the beetroot puree and melted chocolate, and mix until well combined. Sift in the flour and baking powder, and gently fold it into the mixture. Finally, add in the vanilla extract and give it a final mix.

Spoon the mixture into the prepared cupcake cases, filling them about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, let’s make the coconut icing. In a bowl, beat the icing sugar and butter until well combined. Then, add in the cream cheese and beat until smooth. Finally, fold in the desiccated coconut. If the icing is too thick, you can add a splash of milk to achieve the desired consistency.

Once the cupcakes are completely cool, it’s time to decorate them with the coconut icing. You can either spread the icing on top of the cupcakes or use a piping bag for a more professional look. Sprinkle some extra desiccated coconut on top for added texture and flavor.

And there you have it, Clodagh McKenna’s delicious beetroot-chocolate cupcakes with coconut icing are ready to be enjoyed. These cupcakes are perfect for any occasion, whether it’s a birthday party, afternoon tea, or simply as a sweet treat for yourself. The beetroot adds a subtle earthy flavor to the chocolate, while the coconut icing adds a creamy and tropical twist. Trust us, your taste buds will thank you.

But don’t just take our word for it, give this recipe a try and see for yourself. We guarantee you’ll be hooked and will want to make these cupcakes over and over again. And the best part? You can easily impress your friends and family with this unique and delicious recipe. So, get your apron on and start baking these mouth-watering beetroot-chocolate cupcakes with coconut icing. Happy baking!