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Red Velvet Beetroot Cupcakes

Red Velvet Beetroot Cupcakes

Red Velvet Beetroot Cupcakes
Recipes: Esther Malan

Makes: 12 - 18
Preparation: 20 minutes
Baking: 20 minutes
 
Ingredients
 
Cupcakes
4 - 6 beetroots, scrubbed
2 cups cake flour
¼ cup cacao
1 t baking powder
½ t salt
3 eggs
¾ cup oil
1 cup sugar
1 t vanilla essence
 
Icing
1 tub (230 g) cream cheese
¼ cup butter
2 cups icing sugar
1 t vanilla essence
fresh strawberries to

Method
 
Cupcakes
Preheat the oven to 180 °C. Line 12 - 18 hollows of a muffin pan with cupcake papers and grease with non-stick spray.
Boil the beetroot in water until done. Purée the drained beetroot in a food processor
and keep aside – you need about 250 ml (1 cup) purée.
Sift together all the dry ingredients in a mixing bowl.
In another bowl whisk the eggs, oil, sugar and vanilla essence. Add the beetroot purée and beat well.
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 allow to cool on a wire rack.
 
Icing
Cream the cheese and butter together. Sift the icing sugar over and whisk until well mixed.
Add the vanilla essence and whisk.

Scoop the icing on each cupcake and decorate with strawberries.

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