Beetroot & Vanilla Cup Cakes with Rose Butter Icing
January 17, 2012
Here is a fab recipe which I had to share from Female First, I particularly love the addition of the crystallised rose petals. Plus I am a big fan of beetroot in cupcakes. Great idea given valentines day is just around the corner…
Preparation time: 45 minutes, plus drying time
Cooking time: 20 minutes
For the cupcakes:
175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
1 tbsp vanilla extract
For the icing:
300g Icing sugar
150g unsalted butter, slightly softened
a few drops rose flower water, to taste
a few drops beetroot juice, to colour
For the crystallized rose petals:
3 organic pink roses, separated into petals
1 egg white
Caster sugar (a sprinkling)
- Make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks.
- Lay out a piece of silicon-coated baking paper on a tray.
- Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray.
- Brush gently with egg white and sprinkle all over with caster sugar.
- Allow to dry in a warm place for 8 hours before using.
- When you are ready to make the cupcakes, preheat the oven to 180°C/Gas Mark 4.
- Blend together the sugar and butter until light and creamy.
- Add the egg yolks, flour, puréed beetroot and vanilla and beat until smooth.
- In a clean bowl whisk the egg whites until fairly stiff. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
- Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch. Remove and cool on a wire rack.
- To make the icing, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon. Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.
- Spread generously or pipe over the cooled cupcakes and top each with a rose petal.