date:Apr 15, 2013
a warm place for 8 hours before using.
2. When you are ready to make the cupcakes, preheat the oven to 180˚C/Gas Mark 4.
3. Blend together the sugar and butter until light and creamy. Add the egg yolks, flour, pureed beetroot and vanilla and beat until smooth.
4. In a clean bowl whisk the egg whites until fairly stiff. 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,