Light version of the beetroot cupcakes


2 beetroots
1 egg
1 cup of milk
1/2 cup of almonds
1/2 cup of nuts
1 cup of flour
1 cup of sugar
1/4 of oil
1 tsp of raising powder

Decoration:
1 tbsp of honey
1/2 cup of almonds slices

Peel the beetroot. Finely grate the beetroot.
Blend the almonds and the nuts to powder them.
Beat the egg, stir in the oil, the yoghurt.
Add the almonds and nut powder.
Fold in the sugar, the flour and then, the raising powder.
Delay in the muffin cases.
Cook for 30 min in a preheated oven at 180°C/360°F.
Let them cool on wire racks.
Let the honey melt over low heat.
Dip each cupcake in the honey and then in the sliced almonds.

Comment: As usual the time of baking 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 kife comes out clean and neat.

Comment: this way of decorating the cupcakes is really quick but the top will stay a little sticky.

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2 Responses to “Light version of the beetroot cupcakes”

  1. Boys are born in cabbages « Experiments in dessertarian cooking Says:

    […] content -Blue naturally coloured rice -Lighter version of the beetroot cupcake -Lentils and nut cupcake -Carrot sticks flavoured with ginger and anis -Broccoli flavoured with […]

  2. A poor attempt for San Francisco Golden Bridge « Experiments in dessertarian cooking Says:

    […] content -Blue naturally coloured rice -Lighter version of the beetroot cupcake -Lentils and nut cupcake -Carrot sticks flavoured with ginger and anis -Broccoli flavoured with […]


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