Beetroot and Guinness Cupcakes

Beetroot and Guinness Cupcakes is a modern Irish recipe for a classic cupcake that has beetroot and guinness in the batter and which is topped with a cream cheese icing and decorated with shamrock shapes. The full recipe is presented here and I hope you enjoy this classic Irish version of: Beetroot and Guinness Cupcakes.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

Rating:

Tags : Vegetable Recipes Cheese Recipes Baking Recipes Cake Recipes Irish Recipes

Beetroot is an excellent vegetable for baking (even better than carrots). The mix of the vegetable and the stout gives a very moist result and, if you decorate appropriately this makes a wonderful tea-time snack for celebrating St Patrick's day.

Ingredients:

75g cocoa powder
175g plain flour
2 tsp baking powder
225g caster sugar
3 eggs
225g raw beetroot, baked to cook, peeled and grated
100ml Guinness (or any Irish stout)
100ml corn oil

For the Icing:
200g unsalted butter, softened
200g full-fat cream cheese
1 vanilla pod, split lengthways and with the seeds scraped out
450g icing sugar
1 tube of green decorating paste

Method:

Sift together the cocoa powder, flour, baking powder and sugar into a bowl. Blend in the eggs, stout and oil until just combined then add the beetroot and stir until just mixed.

Line a muffin tin with 12 cases and divide the batter between these. Transfer to an oven pre-heated to 200�B0;C and bake for about 20 minutes, or until the cupcakes are well risen and the tops are springy to the touch. Remove from the oven and set aside to cool.

In the meantime, prepare the cream cheese icing. Cream together the butter, cream cheese and vanilla seeds in a bowl until smooth. Slowly add the icing sugar, beating to combine, until the mixture is stiff but still spreadable.

When the cupcakes have cooled, use a knife to spread the icing over them. Now take the green decorating paste and paste three shamrocks onto each cupcake. Store in an air-tight tin until you come to serve.