Beetroot And Vanilla Cup Cakes With Rose Butter Icing

Recipe and photo credit byย  Love Beetroot
Beetroot And Vanilla Cup Cakes With Rose Butter Icing

Beetroot and Vanilla Cup Cakes With Rose Butter Icing.

Hello friends. So how are you today? Cup Cakes With Rose Butter Icing, anyone. So yummy!?

How To Make Beetroot And Vanilla Cup Cakes With Rose Butter Icing:

Makes 12 cupcakes

Preparation time: 45 minutes, plus drying time

Cooking time: 20 minutes

Youโ€™ll Need:

For The Cupcakes:

175g caster sugar

175g unsalted butter

3 large eggs, separated

175g self-raising flour

175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed

1 tbsp vanilla extract

For The Icing:

300g Icing sugar

150g unsalted butter, slightly softened

a few drops rose flower water, to taste

a few drops beetroot juice, to colour

For The Crystallized Rose Petals:

3 organic pink roses, separated into petals

1 egg white

Caster sugar (a sprinkling)

Beetroot And Vanilla Cup Cakes With Rose Butter Icing

Beetroot And Vanilla Cup Cakes With Rose Butter Icing What To Do:

1.) Firstly, make the crystallized rose petals the day before you want to serve the cupcakes.

2.) They will keep in an airtight box for a few weeks.

3.) Lay out a piece of silicon-coated baking paper on a tray.

4.) Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray.

5.) Brush gently with egg white and sprinkle all over with caster sugar.

6.) Allow to dry in a warm place for 8 hours before using.

7.) When you are ready to make the cupcakes, preheat the oven to 180หšC/Gas Mark 4.

 8.) Blend together the sugar and butter until light and creamy.

9.) Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.

10.) In a clean bowl whisk the egg whites until fairly stiff.

11.) Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little.

12.) Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.

13.) Spoon the mixture into 12 cupcake cases and bake in the oven for around 20 minutes, or until the cakes are firm to the touch.

14.) Remove and cool on a wire rack.

To Make The Rose Butter Icing:

1.) Firstly, beat the icing sugar and butter together, either in a food mixer or by hand with a wooden spoon.

2.) Add a few drops of rose flower water to taste, and a few drops of beetroot juice to colour the icing.

3.) Lastly, spread generously or pipe over the cooled cupcakes and top each with a rose petal.

So what do you think about these Beetroot And Vanilla Cup Cakes With Rose Butter Icing?

About this post- Recipe and photo credit by  Love Beetroot.

You Might Also Like:

Firstly, Beetroot And Lovage Pickled Eggs:

Eggs genuinely are one of the most nutrient-dense food that we can eat as a human. Few things rival this perfect food source. Beetroot And Lovage Pickled Eggs?

Secondly, Eggs-tra Special Chocolate And Beetroot Cupcakes anyone?

Everybody loves a chocolate cupcake, and these will be no eggs-ception!

Plus the Oatbran and beetroot boost their health credentials! Eggs-tra Special Chocolate And Beetroot Cupcakes.

Beetroot And Vanilla Cup Cakes With Rose Butter Icing

Beetroot And Vanilla Cup Cakes With Rose Butter Icing:

Finally, lovelies; I hope you like this post?

If so, why not follow along so you never miss a post? So remember you can also share your thoughts here too in the comments below.

Follow:
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

14 Comments

  1. Chelsea
    8th February 2012 / 3:50 pm

    Looks yummy. Will have to give it a try ๐Ÿ˜€

  2. i- lostinausten
    8th February 2012 / 4:20 pm

    Looks lovely! I love beetroot & have tried a couple of recipe with it. I must say that it taste amazingly good! I'm sure that your beetroot & vanilla cupcakes too. Nice touch using rose water for the frosting!

  3. 8th February 2012 / 4:36 pm

    Thanks for the comment Chelsea ๐Ÿ™‚

  4. 8th February 2012 / 4:37 pm

    I-lostinausten,I have just started trying ones with beetroot in and enjoying them ๐Ÿ™‚

  5. Anonymous
    8th February 2012 / 7:28 pm

    Yummy ,i always wondered how you make crystallized roses,now i know i must try these .

  6. 21st February 2021 / 6:43 pm

    I love beetroot but the cooked and pickled kind! I’ve never tried it in a cake, these look divine though!

  7. 21st February 2021 / 11:11 pm

    Great idea! I have never used beetroot in baking.

    • 28th February 2021 / 5:46 pm

      Thanks for stopping by, Michele ๐Ÿ™‚

  8. 22nd February 2021 / 12:47 am

    Lovely post, beautiful cupcakes. Visiting from Anitaโ€™s Inspire Me Monday!

  9. 22nd February 2021 / 7:17 pm

    Never thought of using beets to color cupcakes and frosting. I am assuming 100% beet juice would work for the beetroot.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.