dellwood33
Free Member
Some Funsters requested Barbara's recipe for Stout and beetroot cupcakes at the Misterton Meet.
The following recipe will make 12 muffins
Ingredients
75g/2¾oz cocoa powder
175g/6oz plain flour
2 tsp baking powder
225g/8oz caster sugar
3 free-range eggs
225g/8oz cooked beetroot (no added vinegar)
100ml/3½fl oz Irish stout
100ml/3½fl oz corn oil
For the cream cheese icing
200g/7oz unsalted butter, softened
200g/7oz full-fat cream cheese
1 vanilla pod, seeds scraped out.
450g/1lb icing sugar
Preparation method
1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with
paper cases.
2. Sift the cocoa powder, flour, baking powder and sugar into a bowl.
3. Blend the eggs, beetroot, stout and oil in a food processor until
smooth.
4. Stir the beetroot into the flour mixture until just combined (do not
overmix).
5. Spoon the mixture into the muffin cases and cook in the oven for
20-25 minutes, or until the cupcakes have risen and the tops are
springy to the touch. Remove from the oven and set aside to cool.
6. For the cream cheese icing, beat the butter, cream cheese and
vanilla together in a bowl until smooth; then slowly beat in the icing
sugar.
7. Spread the icing onto the muffins with a knife or spoon the icing into
a piping bag fitted with a 1cm/½in star nozzle and pipe the icing onto
the muffins.
This should take less than 30 mins preparation time
10 to 30 mins cooking time
The following recipe will make 12 muffins
Ingredients
75g/2¾oz cocoa powder
175g/6oz plain flour
2 tsp baking powder
225g/8oz caster sugar
3 free-range eggs
225g/8oz cooked beetroot (no added vinegar)
100ml/3½fl oz Irish stout
100ml/3½fl oz corn oil
For the cream cheese icing
200g/7oz unsalted butter, softened
200g/7oz full-fat cream cheese
1 vanilla pod, seeds scraped out.
450g/1lb icing sugar
Preparation method
1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with
paper cases.
2. Sift the cocoa powder, flour, baking powder and sugar into a bowl.
3. Blend the eggs, beetroot, stout and oil in a food processor until
smooth.
4. Stir the beetroot into the flour mixture until just combined (do not
overmix).
5. Spoon the mixture into the muffin cases and cook in the oven for
20-25 minutes, or until the cupcakes have risen and the tops are
springy to the touch. Remove from the oven and set aside to cool.
6. For the cream cheese icing, beat the butter, cream cheese and
vanilla together in a bowl until smooth; then slowly beat in the icing
sugar.
7. Spread the icing onto the muffins with a knife or spoon the icing into
a piping bag fitted with a 1cm/½in star nozzle and pipe the icing onto
the muffins.
This should take less than 30 mins preparation time
10 to 30 mins cooking time