red vel­vet cup­cakes with creamy ri­cotta ic­ing

donna hay - Fresh + Light - - Light Energy Bars -

1 cup (120g) al­mond meal (ground al­monds)

¾ cup (135g) ra­padura sugar

¾ cup (105g) whole­meal spelt flour

2 tea­spoons bak­ing pow­der

1 beetroot (250g), peeled and finely grated

3 eggs

½ cup (125ml) light-flavoured ex­tra vir­gin olive oil ½ cup (125ml) but­ter­milk

2 tea­spoons vanilla ex­tract

50g freeze-dried rasp­ber­ries+

beetroot chips

1 beetroot, thinly sliced 1 ta­ble­spoon honey

creamy ri­cotta ic­ing

2 cups (480g) firm ri­cotta+ ⅓ cup (80ml) milk 2 ta­ble­spoons honey Pre­heat oven to 160°C (325°F). Place the al­mond meal, sugar, flour, bak­ing pow­der, beetroot, eggs, oil, but­ter­milk and vanilla in the bowl of an elec­tric mixer and beat for 3 min­utes or un­til well com­bined. Spoon the mix­ture into

12 x ½- cup- ca­pac­ity (125ml) cup­cake tins lined with pa­per cases. Cook for 25–28 min­utes or un­til cooked when tested with a skewer. Place on a wire rack to cool com­pletely.

To make the beetroot chips, in­crease oven tem­per­a­ture to 180°C (350°F). Place the beetroot on a large bak­ing tray lined with non-stick bak­ing pa­per and driz­zle with the honey. Cook for 12–14 min­utes or un­til the honey is bub­bling and beetroot is golden. Set aside to cool com­pletely.

To make the creamy ri­cotta ic­ing, place the ri­cotta, milk and honey in a food pro­ces­sor and process for 1–2 min­utes or un­til smooth and creamy. Place in a pip­ing bag fit­ted with a 1cm round noz­zle and pipe onto the cooled cup­cakes. Top with the beetroot chips and sprin­kle with freeze-dried rasp­ber­ries to serve. MAKES 12.

+ You can find freeze- dried rasp­ber­ries in health food stores and firm ri­cotta in the deli sec­tion of supermarkets.

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