Vegetables work really well in desserts – they’re sweet and colourful and a great way to use leftovers (like this Courgette Cake and these Pumpkin Spice Cupcakes). These beetroot cupcakes are fluffy and moist inside and have a nice crispy top.
For a more purple colour, you could substitute 150g of the grated beetroot with a puree of roast or boiled beetroot.
You can eat these plain or topped with a cream cheese or butter cream icing.
Makes about 18 little cakes.
- 2 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 350g beetroot, finely grated
- 3 eggs, separated
- 1 cup brown sugar (or 1/2 cup maple)
- 1/2 cup oil
- 1 teaspoon vanilla essence
Preheat oven to 180*C and line an 18-hole tin with paper cupcake cases.
Combine egg yolks, oil sugar or maple syrup and vanilla essence in a blender and puree.
Combine flower, baking powder and soda, spices and salt in a bowl and mix together. Make a well and pour in liquid mixture.
Add grated beetroot and stir well to combine.
Whisk egg whites until soft peaks form then fold gently through until evenly combined.
Spoon mixture into the prepared pan and bake for about 30 minutes, until an inserted skewer comes out clean.