Yes that’s what I said beetroot in a cupcake. Now I know what you’re thinking, weird right? Well no, the beetroot in these cupcakes makes them really moist (like in carrot cake) and colours them a lovely pink colour, you can’t really taste the beetroot once they are cooked just yummy cakeyness. I’ve adapted this recipe from here, it’s a recipe I came across through my work and I’ve wanted to make a gluten free version of for a while. So here they are my beetroot cupcakes –
Prep time: 30 minutes
Cooking time: 10 – 15 minutes
Makes: 9 (or 12 small) cupcakes
117g caster sugar
2 large eggs – separated
117g gluten free self raising flour ( I used doves farm)
120g cooked beetroot (plain not in vinegar) – pureed in a blender
1 tsp vanilla extract
100g salted butter
200g icing sugar
a little purple food colouring
Preheat the oven to 180°C. Lay out a cupcake tray with 9 paper cases.
Blend together the sugar and butter until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. If the mix is too stiff add a little water. Mix in a little purple colouring.
Pipe the icing over the cooled cupcakes and top each with some sprinkles.
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