Beet Cupcakes with Mascarpone Cream
Beet Cupcakes with Mascarpone Cream
Ingredients
- 1 cup (170 g) beets, peeled and grated
- ½ cup (115 g) unsalted butter
- 1 tbsp (15 ml) lemon juice
- 1 cup (150 g) unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 cup (210 g) sugar
- 1 lemon, zest finely grated
- 1 tsp (5 ml) vanilla
- ½ cup (55 g) slivered almonds
- ½ cup (125 ml) water
- ½ cup (125 ml) honey
- ½ cup (105 g) sugar
- ½ cup (85 g) beets, peeled and grated
- ½ lb (250 g) mascarpone cheese, at room temperature
- ½ cup (125 ml) 35% cream
- 2 tbsp sugar
- 1 lemon, zest finely grated
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour 12 muffin cups.
- In a small pot over medium-high heat, soften the beets in the butter and lemon juice for 5 minutes. Let cool and refrigerate until room temperature.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs with the sugar, lemon zest and vanilla with an electric mixer for 2 minutes. With the electric mixing running at low speed, add the dry ingredients alternating with the beet mixture. Spoon the batter into the prepared muffin cups. Sprinkle with the slivered almonds.
- Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Gently remove the cupcakes from the muffin tin without inverting them. Cool completely on a wire rack.
Beet Cupcakes with Mascarpone Cream