Beetroot Cupcakes
Desserts
Food
Vegetarian
Shalini Sriskandarasa, Lovely Cakes
9 Servings
Ingredients
BEETROOT CUPCAKES
Beetroot 320g cooked and grated
Pecans 150g chopped
Soft dark brown sugar 100g
Eggs 2
Caster sugar 150g
Vegetable oil 125ml
Vanilla extract 1 tsp
Pineapple 125g crushed
Plain flour 190g sifted
Cinnamon 2 tsp
Bicarbonate of soda ¾ tsp
Salt ½ tsp
CREAM CHEESE BUTTERCREAM
Unsalted butter 75g soft
Icing sugar 175g
Salt ½ tsp
Vanilla bean paste ½ tsp
Milk as needed
Cream cheese 150g
Method
-
BEETROOT CUPCAKES
- Preheat oven to 180ºC/gas mark 4
- Mix together beetroot, brown sugar and nuts and set aside
- In a separate bowl, beat the egg, then add caster sugar, oil and vanilla and beat
before folding in the flour, cinnamon, bicarbonate of soda and salt. Strain beetroot mixture and fold in
- Put roughly ¼ cup of mixture into each cupcake case and bake for 20 minutes -
CREAM CHEESE BUTTERCREAM
- Mix butter and icing sugar and beat until it turns pale
- Add vanilla bean paste, salt and beat before adding cream cheese
