Beetroot Cupcakes with Orange Cream
Baking and Desserts • World
Description
Beetroot Cupcakes with Orange Cream
Ingredients
- Beetroot 15 oz
- Wheat Flour 10 oz
- Baking Powder 1 teaspoon
- Salt ¾ teaspoon
- Cinnamon 1 teaspoon
- Sugar 5 oz
- Farm fresh eggs 3 pieces
- Vegetable Oil 5 fl oz
- Butter 5 oz
- Orange zest 1 piece
- Powdered Sugar 5 oz
- Vanilla salt 1 teaspoon
Step-by-Step Guide
Step 1
Thoroughly wash the beetroot, wrap it in foil, and bake at a temperature of 180–390°F for 1–1.5 hours. Let it cool, peel, and cut into pieces.
Step 2
Blend the beetroot in a blender and add eggs, sugar, vegetable oil, and vanilla sugar.
Step 3
Mix the flour with cinnamon, salt, and baking powder.
Step 4
Gradually add the flour to the beetroot mixture. Knead the batter until smooth.
Step 5
Spoon the batter into cupcake molds (about 2 tablespoons each) and place in an oven preheated to 355°F. Bake for 20–30 minutes. Check the readiness of the cupcakes with a wooden skewer.
Step 6
Meanwhile, whip the butter with powdered sugar, orange zest, and vanilla sugar until fluffy. Decorate the cooled cupcakes with the cream. Place them in the refrigerator for a few hours to allow the cream to set.
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