Beet Muffins
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 6 ozs cooked Beets (chopped)
- ¾ cup caster sugar
- ¾ cup unsalted butter
- 3 large eggs (separated)
- 1 ½ cups self-rising flour
- For the topping
- ½ cup unsalted butter
- 1 ½ cups cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
- To decorate
- yellow Sugar pearls
- pink colored sparkling sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
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.
5.
Spoon into the paper cases 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.
6.
For the topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spread on top of the cakes and sprinkle with sugar pearls and sparkling sugar.
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