Beetroot cupcakes gluten free


And that’s how we can use the arrows of love made ​​in the previous DIY ! We plant them in these little cupcakes beet that will melt your beloved ( e) . I used cooked beets but if you find raw beets is even better , cupcakes really have a beautiful red color , while with the cooked color is duller …

The Ingredients (for 10 cupcakes)

– 2 beets
– 1 organic lemon
– 2 eggs
– 60g of butter
– 2 teaspoons baking powder
– 100g chestnut flour (you can use normal flour too)
– 80g of cane sugar
– a dozen pecan nuts

for icing
– 1 organic lemon
– 40g icing sugar
– 80g cream cheese


The Recipe

1. Preheat the oven to 180 ℃
2. Beat the egg whites until stiff.
3. Mix the beets (if they are raw, peel them and cook them in water ) with lemon juice and zest.
4. Mix the sugar with the egg yolks and add the beetroot.
5. Add the flour, baking powder and pecans cut in 2.
6. Add the melted butter cooled and the eggs whites.
7. Pour into small molds and bake for 30 minutes.

Le Glaçage
1. Mix the icing sugar and lemon juice. Add the lemon zest.
2. Add the cream cheese. Beat for a few minutes with an electric mixer. Spread over cake and let sit in the fridge.

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