And without further ado, more cakes!
Posts Tagged ‘beetroot’
My sister challenged me to create some mini vegetable cupcakes for autumn. The flavours are beetroot, carrot and parsnip. Although they are still sweet, they do taste predominantly of their main ingredients. Much more so than a traditional carrot cake. They are unusual, but I really enjoyed them and so did my sister. The only problem is, are they the pudding, or the main course?
These cupcakes were made using Montezuma’s Organic Very Dark (73%) chocolate, local organic beetroots and, as always, Scottish butter and eggs. The buttericing topping includes freshly juiced ginger and finely chopped preserved stem ginger as well as a splash of ginger syrup.
Two boxes of 6 available.