Beetroot Cupcakes
on Monday, March 25, 2013. Filed under: Beetroot Cupcakes, Cupcakes, Dessert, Sweet
Photos by : Saaleha
Original recipe at: Saaleha / Meals On Speed
Category: Cupcakes
Yield: 12 medium-sized cupcakes
Yield: 12 medium-sized cupcakes
Ingredients:
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
- Preheat oven to 180ºC and prepare baking pans.
- Separate the eggs. Place the yolks into a large mixing bowl or a food processor, and add sugar, oil, vanilla essence and hot water.
- 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.- Beat the egg whites until stiff. Fold into the batter until evenly combined.
- 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
- Combine ingredients in a mixing bowl and beat until well combined. Add lemon juice if more liquid is required.
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