Red Velvet Cupcakes - Light And Easy

  1. Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.
  2. In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).
  3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.
  4. Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.
  5. Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).
  6. Bake for 30 minutes; While the cupcakes are cooking, make the icing:
  7. Prepare a double boiler; Place all the icing 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.
  8. 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 (The mixture is ready to use when it has formed stiff peaks).
  9. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).

cupcakes, eggs, sugar, raw beet, white flour, ground almonds, baking powder, red food coloring, cocoa powder, buttermilk, salt, confectioners, water, vanilla, cream of tartar, egg white, salt

Taken from www.food.com/recipe/red-velvet-cupcakes-light-and-easy-391331 (may not work)

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