Beet Cupcakes with Mascarpone Cream

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour 12 muffin cups.

2. 2

   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.

3. 3

   In a bowl, combine the flour, baking powder and salt.

4. 4

   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.

5. 5

   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.