Beet Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
9
- Ingredients
- 6 ozs cooked Beets (chopped)
- ¾ cup caster sugar
- ¾ cup unsalted butter
- 3 large eggs (separated)
- 1 ½ cups self-rising flour
- 3 tsps Poppy seeds
How healthy are the main ingredients?
eggPreparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 9 muffin tins.
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 stiff but not dry. Beat a large spoonful of egg white into the beetroot mixture until blended, then gradually fold in the remaining egg whites until incorporated. Stir in the poppy seeds.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes and then place on a wire rack to cool completely.
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