Ingredients
The following ingredients have 10 Servings
- 120g plain flour
- 60g cocoa powder
- 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
Instruction
- <strong>For the cakes</strong>: Preheat 160°C/325°F/Gas Mark 3 and place 10 cases in a muffin tray.
- Sieve all the dry ingredients into a large bowl. Add the beetroot, eggs, oil and vanilla to a blender and blend until smooth.
- Add the beetroot mix to the flour mix and combine with an electric whisk on a low setting until just combined.
- 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.
- <strong>For the icing:</strong> Add 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.
- Spread 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.
