Beet Cupcakes with Cream Cheese Frosting
These cupcakes contain protein and calcium from the cream cheese and fiber and iron from the beets.
Add some red food dye to the frosting for a cute Valentine's Day treat.
- For the cupcakes
- 1 ¼ cups cooked Beets (vacuum packed)
- ¾ cup superfine caster sugar
- ¾ cup unsalted butter
- 3 large eggs (separated)
- 1 ¼ cups self-rising flour (sifted)
For the cupcakes: preheat the oven to 350°F. Place paper liners in a 12 hole muffin tin.
Spoon into the paper liners and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.