Beet & Vanilla Cupcakes

Serves

12

15 min

35 min

Easy

For the Cupcakes:
175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self-raising flour
1/2 pack vacuumed pack beetroot  (hold a few drops of beet juice back to use for colouring)
1 tbsp vanilla extract

For the icing:
300g icing sugar
150g unsalted butter, slightly softened
a few drops of rose flower water
a few drops of beet juice, to colour

1. Preheat the oven to 180°C.
2. Blend the sugar and butter until light and creamy, add the egg yolks, flour, pureed beets, vanilla and beat until smooth.
3. In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of egg white and beat into the mixture to loosen it a little. Then, using a big metal spoon fold the remaining egg whites gently through the mixture, taking care not to over beat.
4. Spoon the mix into 12 holder cupcake baking pan and bake in the oven for about 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
5. To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand.
6. Add a few drops of rose flower water to taste, and a few drops of beet juice to colour the icing.
7. Spread generously or pipe over the cooled cupcakes.

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