Description
A spicy cupcake with a moist, but at the same time very delicate structure. For this cupcake is perfect beet cake remaining after juicing.
Ingredients
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Beets
1.5 cup
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Flour
1 cup
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Chicken egg
2 piece
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Vegetable oil
0.5 cup
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Leavening agent
10 g
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A mixture of spices
2 tsp
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Sugar
150 g
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Salt
Cooking
Whisk sugar with eggs until fluffy white mass.
Add vegetable oil and mix thoroughly.
Wash and peel beets, grate on a fine grater. Squeeze out excess juice. The drier beets, the airy cupcake. As I said, for this recipe is the best suited beet cake remaining after juicing.
Add the beets to the batter and mix well.
Mix the flour, baking powder, spices and a pinch of salt.
Add to the dough and mix well.
Put the batter in the pan, if necessary, grease it with oil.
Bake at T 190° C for 40 minutes.
When serving you can sprinkle with powdered sugar or drizzle with glaze
It turns out tender, flavorful, slightly moist cupcake. VERY tasty!
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