Pom Bear May 19

Beetroot Cupcakes

Shalini Sriskandarasa, Lovely Cakes
Serves: 9
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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

  1. 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
  2. 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
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