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 Cupcakes with Rose Butter Icing. A delightful recipe combining earthy beetroot, sweet vanilla, and floral rose. What is not to love?

Beetroot and Vanilla Cupcakes with Rose Butter Icing. A Valentine’s Day Delight. Make these romantic cupcakes for a loved one or a festive gathering.

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

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

Beetroot and Vanilla Cupcakes with Rose Butter Icing. A Show-Stopping Dessert. Perfect for special occasions, these cupcakes combine unique flavors and stunning aesthetics.

Makes 12 cupcakes

Preparation time: 45 minutes, plus drying time | Cooking time: 20 minutes

You’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

The Crystallised 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 What To Do:

Elevate Your Baking with Rose Butter Icing on Beetroot Vanilla Cupcakes:

1. Firstly, make the crystallized rose petals the day before you want to serve the cupcakes. They will keep in an airtight box for a few weeks.
2. Lay out a piece of silicon-coated baking paper on a tray. Pick through the petals and choose the 12 loveliest looking ones and lay them on the tray.
3. Brush gently with egg white and sprinkle all over with caster sugar. Allow to dry in a warm place for 8 hours before using.
4. When you are ready to make the cupcakes, preheat the oven to 180˚C/Gas Mark 4. Blend together the sugar and butter until light and creamy.
5. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth. In a clean bowl whisk the egg whites until fairly stiff.
6. Take a large spoon of egg white and beat into the cupcake mixture to loosen it a little. Then, using a large metal spoon fold the remaining egg whites gently through the mix, taking care not to over beat.
7. 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. Remove and cool on a wire rack.

To Make The Rose Butter Icing:

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? Do you also fancy making some? Because I do.

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

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Beetroot And Vanilla Cup Cakes With Rose Butter Icing:

Beetroot and Vanilla Cupcakes: A Unique Dessert Idea. Impress your guests with these colourful and flavourful treats topped with rose butter icing.

Beetroot And Vanilla Cup Cakes With Rose Butter Icing. Finally, lovelies; I also hope you like this post?

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Claire Justine

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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