Barbie Beetroot Cupcakes

There comes a time when you realise that while you are not quite sliding into middle age, you are most definitely a fully fledged adult. It was whilst discussing the possible loft conversion on a girlfriends new house purchase, I heard the words ‘Oooo so you can really add value then’ come out of my my mouth, that I had this revelation. Another pointer is preferring a nice dinner with mates rather than a night of heavy drinking and a bourgeoning interest in gardening.

I have been dreaming of my very own veg patch for ages now. I long to feel the earth through my fingers, grappling with produce grown in our garden. This has been impossible due to the postage stamp sized decked outdoor space we have in London. Mr Love and I plan to move soon and a patch of our very own green space is at the top of my wish list ( whilst Mr L’s is his very own ‘chap’ room ).
My folks have grown veggies at home for as long as I can remember and we were lucky enough to score a goody bag of spoils from their garden after a visit to Essex at the weekend. Included in the assortment was a big bunch of beetroot which I knew straight away was going to be baked into a cake.

I’ve made chocolate beetroot cakes before and they have always been a hit but this time I wanted something more along the lines of a carrot cake. These cupcakes have a sweetly pink appearance that belies their spiced, earthy and nutty flavour.

Beetroot Cupcakes

150g raw beetroot, finely grated
200ml groundnut oil
250g golden caster sugar
3 large eggs, separated
3 tablespoons milk
100g walnuts, toasted
200g self raising flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 level teaspoon ground ginger

Icing:
100g butter, softened
100g great cheese
400g icing sugar

Preheat oven to 175C. Line a 12 hole cupcake/ muffin tin with paper liners.

Place one teaspoon of the grated beetroot in a small bowl and pour over two tablespoons of boiling water. Leave to infuse, this will colour your icing later.
Whisk together the oil and caster sugar. Add the egg yolks, grated beetroot, nuts and milk. Sift the flour and spices and fold into the mixture with a large metal spoon.
In another bowl, whisk the egg whites until stiff then very gently fold into the cake batter in two stages.
Scoop into the cupcake cases. Depending on the size of your cases you may have mix leftover for an extra cake ( I did and I scoffed the little blighter as soon as it came out of the oven ).
Bake for 20mins, they are done when the top is springy to the touch.
Whilst the little purpley/ brown cakes cool beat the butter and cream cheese together until smooth and them add the icing sugar. Keep beating until the mix is light and fluffy. Strain the beetroot infused water and add to the icing to create your desired shade of either a pretty pastel or Barbie pink.

When the cakes are completely cool, decorate with icing and top with a whole walnut or give yourself over to complete girlyness and crown with a sugar flower.

Love Lemony x

Trackbacks

  1. […] made a few beetroot cakes now, a tea time loaf, some girly cupcakes and now these unctuous chocolate-orange […]

Lemony loves comments!

%d bloggers like this: