Advertisement
Home Dessert

Little maiden cupcakes

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray
16 Item
45M

Ingredients

Cakes
Glaze
Decorations

Method

1.Preheat oven to 210°C.
2.Put 16 paper cases on a baking tray and lightly spray with non-stick cooking spray.
3.In a large bowl combine flour, sugar, mixed spice and baking soda then add the frozen berries and fold through.
4.In a separate bowl, combine melted butter, yoghurt, eggs, grated carrot, milk and vanilla essence. Add wet ingredients to the dry ingredients, mixing with a large spoon until just combined. Don’t over-mix. Spoon into paper cases, working quickly and filling them three-quarters full.
5.Bake in oven for 20-25 minutes or until risen, brown and springy when pressed gently. Cool on a wire rack.
6.For the glaze, place the icing sugar in a bowl and squeeze the grated beetroot so that the juice drips into the bowl. Add vanilla, if using, and a dash of water to mix to a spreadable consistency. If it becomes too runny, add more icing sugar.
7.When cakes are cool, spread with glaze and decorate as desired.

Related stories


Advertisement
Advertisement