Beetroot Cupcakes

on Monday, March 25, 2013. Filed under: , , ,

Photos by : Saaleha

Original recipe at: Saaleha / Meals On Speed
Category: Cupcakes
Yield: 12 medium-sized cupcakes

Beetroot Cupcakes:
  • 3 eggs (I used extra-large)
  • 300g sugar
  • 175ml canola oil
  • 5ml vanilla essence
  • 60ml hot water
  • 240g cake flour
  • 15ml baking powder
  • 1 ml salt
  • 5ml ground cinnamon
  • 2.5ml nutmeg
  • 200g finely grated beetroot
  • 100g finely grated carrot (you could probably substitute this with more beetroot)
  • 50g coarsely chopped pecan nuts or walnuts
  1. Preheat oven to 180ºC and prepare baking pans.
  2. Separate the eggs. Place the yolks into a large mixing bowl or a food processor, and add sugar, oil, vanilla essence and hot water.
  3. Beat or process until just combined. Add the flour, baking powder, salt, and spices and beat until smooth.
    Add the carrots, beetroot and nuts, mix until just combined.
  4. Beat the egg whites until stiff. Fold into the batter until evenly combined.
  5. Pour into the prepared pans and bake for 25-30 minutes until golden brown and cake tester comes out clean.
For the Lemon Butter Frosting:
  • 60g butter
  • 130g icing sugar
  • 15ml lemon juice
  • 30ml finely grated lemon zest
  1. Combine ingredients in a mixing bowl and beat until well combined. Add lemon juice if more liquid is required.

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