Muffins with beetroot icing

Name: Muffins with beetroot icing
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 275 g Flour; 3 TSP Baking Powder; 1 egg (size M); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 125 g soft butter; 250 ml Buttermilk; 2 TABLESPOONS Beetroot juice; 1 TABLESPOON Lemon juice; 250 g Icing sugar; 7-10 Tbsp Paper baking cups

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

275 g Flour
3 TSP Baking Powder
1 egg (size M)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
125 g soft butter
250 ml Buttermilk
2 TABLESPOONS Beetroot juice
1 TABLESPOON Lemon juice
250 g Icing sugar
7-10 Tbsp Paper baking cups

Directions

1
Mix flour and baking powder. Whisk the egg. Stir in sugar, vanilla sugar, salt, butter and 250 ml buttermilk. Carefully fold in the flour mixture. Line a muffin tray (12 trays) with paper cups. Spread the dough in it
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down
3
Mix beetroot juice, lemon juice and icing sugar with the whisk of the hand mixer. Spread the icing on the muffins with a tablespoon
4
Waiting time approx. 1 hour