Beetroot Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Beetroot Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
507
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein4.07 g(4 %)
Fat23.7 g(20 %)
Carbohydrates71.04 g(47 %)
Sugar added56.59 g(226 %)
Roughage0.4 g(1 %)
Vitamin A233.22 mg(29,153 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.49 mg(12 %)
Vitamin B₆0.02 mg(1 %)
Folate57.66 μg(19 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.69 mg(1 %)
Potassium85.55 mg(2 %)
Calcium70.75 mg(7 %)
Magnesium7.61 mg(3 %)
Iron0.89 mg(6 %)
Iodine15 μg(8 %)
Zinc0.22 mg(3 %)
Saturated fatty acids14.18 g
Cholesterol104.4 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
6 ounces
cooked Beets (vacuum packed)
¾ cup
superfine caster sugar
¾ cup
3
large eggs (separated)
1 ½ cups
For the topping
½ cup
½ cup
1 teaspoon
4 ½ cups
To decorate
thinly sliced, cooked Beets
How healthy are the main ingredients?
eggcream cheese

Preparation steps

1.

For the cupcakes: heat the oven to 350°F. Place paper liners or muffin cups in a 12 hole muffin 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 fairly stiff. 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. Beat in a few drops of food colouring.
7.
Spoon into a piping bag and pipe a swirl on top of each cake.
8.
To decorate: using a small cutter, cut out hearts, diamonds, etc. from the beetroot slices and arrange on the cakes.