Beetroot Cupcakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Healthy, because
Even smarter
These beet cupcakes might taste indulgent, but they're a good source of antioxidants and other nutrients like fiber and iron.
Buy pre-packaged, cooked beets to cut down the cooking time.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 6 ozs cooked Beets (vacuum packed)
- ¾ cup superfine caster sugar
- ¾ cup unsalted butter
- 3 large eggs (separated)
- 1 ½ cups self-rising flour (sifted)
- For the topping
- ½ cup unsalted butter
- ½ cup cream cheese
- 1 tsp vanilla extract
- 4 ½ cups powdered sugar
- pink Food coloring
- To decorate
- thinly sliced, cooked Beets
Preparation steps
1.
For the cupcakes: heat the oven to 350°F. Place paper liners or muffin cups in a 12 hole muffin tin.
2.
Put the beetroot into a food processor or blender and blend to a puree. Set aside.
3.
Beat the sugar and butter in a mixing bowl until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
4.
In a clean bowl, whisk the egg whites until fairly stiff. Beat a large spoonful of egg white into the beetroot mixture until blended, then gradually fold in the remaining egg whites until incorporated.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth. Beat in a few drops of food colouring.
7.
Spoon into a piping bag and pipe a swirl on top of each cake.
8.
To decorate: using a small cutter, cut out hearts, diamonds, etc. from the beetroot slices and arrange on the cakes.
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