Beetroot red velvet cupcakes
Prep
30 min
Cooking
20 min
Difficulty
Easy
Instructions
Blend the beets with the oil until you have a smooth purée.
Crack the eggs into a bowl, add the sugar, and beat the ingredients with a whisk for a few minutes. Add the yogurt, beet purée, and grated lemon zest. Mix well, then fold in the sifted flour and baking powder.
Quickly mix the ingredients and divide the batter among 9 muffin liners (place them in a muffin pan); bake in a preheated oven at 180°C for about 20 minutes. Check for doneness by inserting a toothpick.
Let the cupcakes cool completely; whip the cream with an electric mixer and transfer it to a piping bag. Decorate the cupcakes with the whipped cream and sprinkles.
Products used
Ingredients
Ingredients
2
eggs
120g
80g
unsweetened whole-milk yogurt
80ml
sunflower oil
200g
cooked beets
zest of 1 untreated lemon
8g
baking powder
For decoration
200ml
vegetable whipping cream (or fresh cream)
sprinkles to taste
