Celebrate National Cupcake Day with these Beetroot and Walnut Cupcakes!

Celebrate National Cupcake Day with these Beetroot and Walnut Cupcakes!


Posted 14th Jun 2018

These tasty treats are nutty, moist and oh so creamy! Try after dinner when you fancy a little something sweet, or pop one in your lunchbox for a cheeky afternoon tea.

 

Preparation time: 25 mins

Serves: 12

 

Ingredients:

- 170g vacuum-packed cooked beetroot

- 2 eggs

- 140ml walnut oil

- 1 tsp vanilla essence

- 170g plain flour

- 1½ tsp baking powder

- 3 tbsp cocoa powder

- Pinch of salt

- 70g soft brown sugar

- 100g golden caster sugar

- 3 tbsp chopped California walnuts

 

For the caramelised California walnuts:

- 60g white caster sugar

- 1 ½ tbsp liquid glucose

- 12 California walnut halves

 

For the cream cheese icing:

- 125g butter

- 125g cream cheese

- Splash of milk

- 250g icing sugar

 

Method:

1. Preheat the oven to 180°.

2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.

3. Sift together the flour, baking powder, cocoa powder, salt, brown sugar and golden caster sugar into a large bowl.

4. Mix the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the California walnuts into the batter.

5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter equally. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.

6. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.

7. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.

8. To make the icing, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.

9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each cupcake. Top with a caramel-coated California walnut to serve.

 

Recipe courtesy of California Walnuts






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