These are lovely for the summer and no one will guess there’s beetroot in them 😉
Ingredients for the cupcakes
175g caster sugar
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum-packed) beetroot, drained (keep a few drops of the juice to use as colouring) and pureed
1 Tbsp vanilla extract
Ingredients for the frosting
300g icing sugar
150g butter, slightly softened
1 tsp rose water
a few drops of beetroot juice, to colour
Pre heat the oven to 180C/gas 4. Line a 12 hole muffin tin with paper cases. Blend together the butter and sugar until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla extract, then beat until smooth.
In a clean bowl and with a clean whisk, beat the egg whites until fairly stiff. Take a large spoonful of egg white and beat into the cake mixture to loosen it a little. Using a large metal spoon, fold the remaining egg whites gently through the mix, taking care not to beat the air out of your mixture.
Spoon the mixture into the cake cases and bake for 20 minutes or until the cakes are firm to touch. Remove from the oven and leave to cool on a wire rack.
To make the frosting beat the icing sugar and butter. Add the rose water, then a few drops of beetroot, just enough to give a pale pink colour. Spread generously or pipe swirls onto the cooled cupcakes.