Name: Red velvet beetroot cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 4-6 beetroots scrubbed; 500 ml flour; 60 ml cacao; 5 ml Baking powder; 2 ml salt; 3 eggs; 180 ml oil; 250 ml sugar; 5 ml vanilla essence; 230 g cream cheese; 60 ml butter; 500 ml icing sugar; 5 ml vanilla essence; beetroot chips beetroot

Recipe Disclaimer

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Ingredients (14)

4-6	beetroots — scrubbed
500 ml	flour
60 ml	cacao
5 ml	Baking powder
2 ml	salt
3	eggs
180 ml	oil
250 ml	sugar
5 ml	vanilla essence

ICING

230 g	cream cheese
60 ml	butter
500 ml	icing sugar
5 ml	vanilla essence

TO FINISH

beetroot chips — beetroot

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Method:

Preheat the oven to

180 ºC. Line 12-18 hollows of a muffin pan with cupcake paper and grease with nonstick spray.

1 Boil the beetroot in water until done. Purée the drained beetroot in a food processor and keep aside – you need about 250 ml (1 c) purée.

2 Sift together all the dry ingredients in a mixing bowl.

3 In another bowl whisk the eggs, oil, sugar and vanilla essence. Add the beetroot purée and beat well.

4 Make a hollow in the flour mixture and pour in the beetroot mixture. Whisk until just mixed. Fill two thirds of each cupcake paper with the mixture. Bake for 20 minutes. Remove and let cool on a wire rack.

5 Icing Cream the cheese and butter together. Sift the icing sugar over and whisk until well mixed. Add the vanilla essence and whisk.

6 To finish Put a blob of icing on each cupcake and top with a beetroot chip