Friday, 7 September 2012

Cupcake Recipe - Eric Lanlard

I am a big fan of Eric Lanlard and love trying his desert recipes - today I came across another one of his amazing recipes: Low Calorie Chocolate and Beetroot Cupcakes.

Low Calorie Chocolate & Beetroot Cup Cakes
Eric Lanlard's Chocolate and Beetroot Cupcakes
These Low Calorie Chocolate & Beetroot Cup Cakes are so gorgeous. Don't be put off by the beetroot and chocolate mix, give it a try and see for yourself how good they are....

Preparation Time 20 minutes - Baking Time 20 minutes - Portions 24 cupcakes
I always halve the amount as there are only two of us and 12 cupcakes is more than enough.....

  • 3 Free Range Eggs
  • 150 grams Granulated Sugar
  • 200 grams Beetroot, peeled and grated
  • 0.50 tsp Pure Vanilla Extract
  • 180 grams Plain White Flour - sifted
  • 2 tsp Baking Powder
  • 2 tbsp Cocoa Powder
  • 0.25 tsp Salt
  • 284 ml Buttermilk

Additional Ingredients
  • 100 grams Plain Chocolate, (70% Chocolate) chopped
  • 2 tsp white cheese/ Quark
How to make Low Calorie Chocolate & Beetroot Cup Cakes
1. Preheat the oven to 180°C/160C°, gas 4. Line two 12-hole muffin tray with paper cases.

2. In a large mixing bowl, whisk up the eggs and sugar for 4 minutes until they are light and fluffy.

3. Beat in the grated beetroot and vanilla essence. Add the flour, baking powder, cocoa powder, salt and beat until combined.

4. Add the buttermilk. Beat again to ensure everything is well combined.

5. Divide the mixture into the paper cases and bake for 20 minutes or until the cakes spring back when pressed gently with a finger. Remove from the cake tin immediately and leave to cool on a wire rack.

6. for the icing: Place the chocolate in a small bowl suspended over a pan of simmering water. Melt the chocolate gently. Remove from the heat and stir. Leave to cool. Add the quark and mix. Add enough milk to loosen the consistency to a spreadable icing. Spread the icing over the cup cakes and serve.

These I am trying tomorrow.

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