Beetroot Cupcakes Recipe with Orange & Poppy Seed Icing by Niamh Mannion

Beetroot Cupcakes Recipe with Orange & Poppy Seed Icing by Niamh Mannion

We are all so used to carrots being used in baking and whilst Carrot Cake is definitely one of my favourites, I wanted to try something a little different, so I decided to experiment a little by replacing beetroot in my standard Carrot Cupcakes recipe. I felt that a cream cheese icing would clash with the earthy sweet and very distinct flavour of the beetroot, so finished these cupcakes with a simple orange glacé icing and a sprinkling of poppy seeds.

The cupcake batter is a deep purple colour prior to baking but this mellows a bit in the heat of the oven. However, the flavour still remains wonderfully intense. This cupcake recipe is incredibly easy to make and a must for anyone who loves beetroot.

Makes 12 Cupcakes

Ingredients:

Cupcakes
– 200g self-raising flour, sifted
– 175g light muscovado sugar
– 1 tsp bicarbonate of soda
– 1 tsp ground nutmeg
– 1 tsp mixed spice
– Finely grated zest of 1 orange
– 2 large eggs, lightly whisked
– 150ml sunflower oil
– 200g beetroots, peeled and grated

Icing
– 150g icing sugar
– Juice of ½ orange
– 1 tbsp poppy seeds

Method:

Cupcakes
1. Preheat the oven to 180C/Fan Oven 160C/Gas Mark 4 and line a 12-hole muffin tin with cases.
2. Place the flour, sugar, spices, bicarbonate of soda and orange zest in a large mixing bowl and mix briefly with a wooden spoon to combine all the ingredients.
3. Add the lightly whisked eggs, sunflower oil and grated beetroot and mix together until thoroughly combined. Divide the mixture between the cases and bake for approximately 20 minutes until the cupcakes are well risen and a thin skewer inserted into the centre of one comes out clean.
4. Remove from the oven and allow to cool in the muffin tin for 5 minutes before transferring the cupcakes to a wire rack to finish cooling.

Icing
Place the icing sugar in a small mixing bowl and add enough orange juice to create an icing with a fluid consistency, but don’t make it too runny. Drizzle some of the icing over each cupcake and scatter over some poppy seeds before the icing sets.

 

RECIPE BY NIAMH MANNION

niamh mannion bio pic

Niamh believes Ireland produces some of the best food in the world, and travels around the country; seeking out the best food producers, and places to eat.

An accomplished cook and baker, Niamh is also a previous MasterChef Ireland finalist. During the competition she had the opportunity to cook in some of Ireland’s top restaurants and experience life on the other side of the kitchen pass.

Working with TheTaste allows Niamh to write about her experiences and to share her passion for food and cooking with a wide audience.

Visit Niamh’s blog The Game Bird Food Chronicles.

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