Straight Up yogurt beetroot cupcakes

Yogurt is a great thing. You can eat it plain, you can use it in baking, savoury dishes, smoothies… the possibilities are endless. I’ve always loved yogurts from The Collective (as evidenced by my large collection of their yogurt tubs – which, by the way, make for excellent storage containers). So it’s not a surprise that I was excited to hear about their newest product Straight Up a natural, unsweetened yogurt with no added sugar, sweeteners, artificial colours, flavours or preservatives. Straight Up Produced using the best West Country milk, it is uniquely luxurious, thick and creamy with a velvety smooth texture, making it a live yoghurt like no other. Because it is packed full with probiotics, it has a very clean, tangy taste – I personally found it a little too sharp, but it’s nothing that a squeeze of brown rice syrup can’t fix! I wish I could have taken proper photos of the yogurt and my baking experiments, but my dSLR camera recently broke (to be more specific, the mirror broke) when we were on holiday, and I need to figure out if it is worth getting it replaced – or it might be time for an upgrade. I am just very grateful for camera phones. They will never replace a proper camera, but at least it’s better than nothing. So, what did I make? I decided to bake some beetroot cupcakes. Yes, I know. It’s a vegetable. But do not scoff, as it is actually a wonderful ingredient and works beautifully well in baked treats. beetroot yogurt cupcake 1 I was a little nervous to find out if Straight Up would work in this recipe, but I shouldn’t have. It worked beautifully, resulting in a moist cupcake with a tender crumb. The only downside of Straight Up is you have to finish the whole tub within a few days, as  the yogurt does not contain any preservatives. I had a small amount of yogurt left over, and it sadly went a little off. So my advice to you is to eat it all, and not practise the ‘let’s just leave some for later’ policy. Beetroot & yogurt cupcakes Makes 24 small-ish cupcakes, or 15 medium cupcakes

  • 1/2 cup beetroot puree *
  • 1 cup Straight Up yogurt
  • 1 1/2 cup brown rice flour (you may use normal all-purpose flour if you wish)
  • 1 cup ground almonds
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons fine salt
  • 1/4 cup poppy seeds (optional)
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup corn oil (or any other flavourless oil)

1. Preheat your oven to 180’C.
2. Sieve the brown rice flour, baking powder, baking soda and salt into a medium sized bowl. Add the ground almonds and poppy seeds to the same bowl. I usually don’t sieve my ground almonds, because they usually aren’t ground finely enough to easily pass through the sieve.
3. Add the beetroot puree, egg, sugar, yogurt and corn oil into the bowl of your stand mixer. Mix with the paddle attachment, until it forms a nice smooth paste (this should take only 1-2 minutes). You can also do this with a handheld whisk or a spatula if you don’t want to use/don’t have a stand mixer.
5. Add the dry ingredients to the wet beetroot mix. Mix until the batter is just combined.
6. Scoop the batter into cupcake tins.
7. Bake the cupcakes for 15-18 minutes until cooked. A toothpick inserted into the center of the cupcakes should come out clean.
8. Leave to cool slightly on wire racks, then eat!

* I usually use pre-cooked beetroot, and whizz this to form a puree. You can always cook it from scratch, but it is often difficult to find fresh beetroot. Remember to buy plain unflavoured cooked beetroot, and not those which are pre-seasoned with vinegar.

Disclosure: I was sent samples of Straight Up for review purposes, but all opinions expressed above are my own.

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