date:Apr 15, 2013
Makes 12 cupcakes
Preparation time: 45 minutes, plus drying time
Cooking time: 20 minutes
Youll 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