2 raw beetroots finely grated
125g of frangipane
1 cup of milk
250g of plain flour
1 tsp of cinnamon
1 pinch of nutmeg
1 tbsp of almonds slices for decoration
1 tsp of raising powder
2 tbsp of icing sugar (can be obtained by blending 2 tbsp of sugar)
1 drop of boiling water.
Mix the frangipane with grated beetroot. Add the beaten egg, the milk and gently fold in the flour
and the spices.
Delay the mix in some 9 cupcake cases.
Bake the muffins for 40 min approx in a preheated oven at 180°C/360°F.
When cooked, allow the cupcakes to cool on wire racks.
In the icing sugar delay the drop of boiling water and stir.
Ice the cupcakes and spread almonds slices.
Comment: an improvement would be to roast the almonds before spreading on the sugar.
But I forgot. Next time!
Comment: As usual it will depend on the size of your cupcake cases. A good test to see whether they are ready
is to put the beginning of a knife in the cake. They are ready id the knife comes out clean and neat.