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Red velvet beetroot cakes



Ingredients 16
Servings 12-18
Time 20 min

Ingredients

  • 4-6
    beetroots, scrubbed
  • 500
    ml
    cake flour
  • 60
    ml
    cacao
  • 5
    ml
    baking powder
  • 2
    ml
    salt
  • 3
    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
 

Method

20 min
 

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

                                                                                                                   

 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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