New Recipes Red Velvet Cupcake - ★Cooking Recipes★

With a little beetroot, you can enjoy this cupcake without guilt. Only 207 calories per cupcake!
Directions for: Red Velvet Cupcake

Ingredients

Red Velvet Cupcake

3 medium organic free-range eggs

cup sugar

cup raw beetroot, peeled and finely grated

1 cup white flour

cup ground almonds

2 tsp baking powder

1 tsp red food colouring paste

2 tsp cocoa powder

cup buttermilk

tsp salt

Icing

1 cup icing sugar

4 tsp water

2 tsp vanilla extract

tsp cream of tartar

1 medium egg white

small pinch salt

Directions

Red Velvet Cupcake

1. Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.

2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer, beat on medium-high for about 5 minutes, until pale and doubled in size.

3. Add the grated beetroot, as well as the flour, ground almonds, cocoa powder and baking powder. Whisk to combine.

4. Add the buttermilk and food coloring, and beat again to make sure that all the ingredients are well-incorporated.

5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.

6. Bake for 30 minutes.

7. While the cupcakes are cooking, make the icing: Prepare a double boiler.

8. Place all the ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.

9. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.

10. The mixture is ready to use when it has formed stiff peaks.

11. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.

Icing

See more: Dessert, Snack, Chocolate, Vegetarian, Healthy, Low-Fat