When I was at the beginning of the month at the supermarket, I discovered marzipan witch hats. I took them right away, because I knew they would be used for my Halloween series. It was more difficult for me to choose a cupcake recipe. I flip trough my cook books but I could not decide for one. Then I remembered the beetroot cake that I baked last year. The photos were so gruesome that the recipe did not make to the blog. And then I had the idea: why not make beetroot cupcakes? That's what I did and these beetroot Halloween cupcakes were created.
You need:
For the dough:
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For the frosting
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175
g of beetroot, peeled and pre-cooked
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200 g double cream
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2
tbsp of maple syrup
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3 tbsp icing sugar
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100
g of dark chocolate
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3 tbsp icing sugar
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60
g butter
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50
g brown sugar
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2
eggs
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70
g flour
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1
heaped tbsp cocoa powder
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1 heaped tbsp cocoa powder
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This is how we procced:
Preheat oven to 180°C Grad.
Cut beetroots in pieces and puree. Add 2 tbsp maple syrup and mix.
Give the chocolate and butter in a pot and melt at low temperature. Put aside.
Beat eggs with sugar for 5 minutes until foamy. In a separate bowl sift flour, cocoa and baking soda and mix.
Alternating, fold in the flour-cocoa mixture, the slightly cooled butter-chocolate mixture and the beetroot puree under the egg-sugar mixture.
Grease a muffin tin and pour in the batter. Bake for 20 minutes on the middle rack. Remove cupcakes from the muffin tin and allow cooling.
For the frosting mix together cream cheese, icing sugar and food colouring. Fill cream into a piping bag with a star tip and place in the refrigerator.
Top the cupcakes with the frosting. Place a witch hat on every cupcake.
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