Beetroot Cupcakes with Orange Cream

Baking and Desserts | World cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot Cupcakes with Orange Cream

Ingredients

Beetroot - 15.9 oz
Wheat Flour - 12.3 oz
Baking Powder - 1 teaspoon
Salt - ¾ teaspoon
Cinnamon - 1 teaspoon
Sugar - 5.6 oz
Farm fresh eggs - 3 pieces
Vegetable Oil - 4 fl oz
Butter - 5.6 oz
Orange zest - 1 piece
Powdered Sugar - 5.6 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 180–392°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 356°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.