Red Velvet Heart Cupcakes Recipe
- 1 small raw beetroot, about 70 g/2½ oz, finely grated
- 1 egg
- 2 tbsp buttermilk or soured cream
- 1 tsp vinegar
- 55 g/2 oz lightly salted butter, softened
- 25 g/1 oz light muscovado sugar
- 55 g/2 oz self-raising flour
- 2 tsp cocoa powder
- For decoration:
- ½ quantity Buttercream
- 70 g/2½ oz ready-to-roll icing
- deep red food colouring
- icing sugar, for dusting
Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-section mini muffin tin with 4-cm/1½-inch mini paper cases, in deep red or white.
Put the beetroot, egg, buttermilk and vinegar in a mixing bowl and stir together until well combined. Put the butter and light muscovado sugar in a separate mixing bowl and beat together with an electric handheld whisk until pale and fluffy.
Sift half the flour and cocoa powder into the butter mixture and tip in the beetroot mixture.
Stir gently until evenly combined. Sift in the remaining flour and cocoa and stir again to mix.
Spoon the mixture into the paper cases. Bake in the preheated oven for 15 minutes, or until risen and just firm to the touch. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
For the decoration, spread the buttercream over the cakes using a palette knife. Colour the ready-to-roll icing deep red.
Roll a 5 g/1/8 oz piece of icing into a thin rope 12 cm/4½ inches long. On a surface lightly dusted with icing sugar, flatten it with a rolling pin, keeping it no more than 1-cm/½-inch wide.
Cut it in half lengthways, then across into 2.5-cm/1-inch pieces.
Roll each little piece up between your thumb and finger to resemble a tiny rose. Use the roses to build heart shapes on top of all the cakes by pressing them gently down into the buttercream.
1–1½ hours, plus cooling
Recipe extract from Mini Delights: Mini Cakes
Made this recipe? Tweet is a pic @handbagcom #handbagcooks
For more cupcake recipes, check out our lovely cupcakes Pinterest board.
BLOOMIN' LOVELY BLUEBERRY BAKEWELL TART RECIPE
HOW TO PIMP YOUR HOT CHOCOLATE
MORE RECIPE IDEAS