Jeeny Maltese’s Valentine’s Beetroot & Carrot Cupcakes

Ingredients

• 150ml melted butter.
• 2 tsp vanilla extract
• 260g plain flour
• 300g caster sugar
• 1 tsp baking powder
• 2 medium beetroots or carrots (around 250g) peeled & chopped.
• 2 eggs

CREAM CHEESE ICING

• 1 cup icing sugar
• A pinch sea salt
• 2 tsp vanilla extract
• 250 g mascarpone/ cream cheese, softened

Method

1. Pre-heat the oven to 180C/160C fan/ gas 4.
2. Line cupcake tin.
3. Mix the flour, sugar, and baking powder together in a large bowl and set aside.
4. Add oil, melted butter, vanilla extract, beetroots (or carrots) and eggs in a blender and blitz until smooth.
5. Pour the wet ingredients into the dry, stirring until smooth.
6. Pour the batter into the cupcake liners in the tin and give it a shake to get rid of air bubbles.
7. Bake for 25 to 30 mins, until a knife is inserted into the middle and comes out clean.
8. If the middle is sticky, put back in the oven for a further 5 mins.
9. Remove from the oven and leave to cool in the tin. Cool completely before adding icing on the top.

CREAM CHEESE ICING

1. Place cream cheese/mascarpone, half of the sugar, a pinch of salt and vanilla extract in a large bowl.
2. Using a handheld whisk, whip until smooth and fluffy.
3. Add remaining icing sugar and mix.
4. Spoon icing onto cupcakes or use a piping bag (optional). Enjoy!