Rania
06-01-2014, 03:20 AM
http://im65.gulfup.com/xOQK0E.jpg
Ingredients
For the cakes:
120g plain flour
60g cocoa powder (the best you can afford)
170g golden caster sugar
170g vacuum-packed cooked beetroot
2 eggs
140ml light olive oil/vegetable oil
1tsp vanilla bean paste or extract
1½tsps baking powder
For the icing:
200g tub full-fat cream cheese
100g softened unsalted butter
250g icing sugar
1tsp vanilla extract
Method
For the cakes:
1-Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.
2-Sieve all the dry ingredients into a large bowl.
3-Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
4-Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
5-Divide the mixture between the 10 cases. Fill the cases to ¾ full and bake in the oven for 30 mins. Remove and cool in the tins for 10 mins before popping onto a cooling rack.
For the icing:
1Add all the ingredients to a large mixing bowl and beat on a low setting until just combined. Don’t over beat or the icing will become runny.
2Spread or pipe onto the tops of the cupcakes and decorate with ruby sanding sugar. To pipe a swirl, apply pressure and starting in the centre, work your way to the edge of the paper, pipe around and up into a swirl, stopping at your desired height
Ingredients
For the cakes:
120g plain flour
60g cocoa powder (the best you can afford)
170g golden caster sugar
170g vacuum-packed cooked beetroot
2 eggs
140ml light olive oil/vegetable oil
1tsp vanilla bean paste or extract
1½tsps baking powder
For the icing:
200g tub full-fat cream cheese
100g softened unsalted butter
250g icing sugar
1tsp vanilla extract
Method
For the cakes:
1-Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.
2-Sieve all the dry ingredients into a large bowl.
3-Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
4-Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
5-Divide the mixture between the 10 cases. Fill the cases to ¾ full and bake in the oven for 30 mins. Remove and cool in the tins for 10 mins before popping onto a cooling rack.
For the icing:
1Add all the ingredients to a large mixing bowl and beat on a low setting until just combined. Don’t over beat or the icing will become runny.
2Spread or pipe onto the tops of the cupcakes and decorate with ruby sanding sugar. To pipe a swirl, apply pressure and starting in the centre, work your way to the edge of the paper, pipe around and up into a swirl, stopping at your desired height