Red Velvet Cupcakes with meringue tuffs
very easy
120 mins
120 mins
Ingredients
- 200 g cooked beetroot (vacuum packed)
- 150 ml neutral oil (e.g. sunflower oil)
- 3 eggs + 1 fresh egg white (size M)
- 150 g Flour
- 7-10 Tbsp 1 1⁄2 Tsp Baking powder
- 60 g Cocoa
- 200 g + 70 g sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 1⁄2 Tsp Lemon juice
- 7-10 Tbsp red food colouring
- 1 TABLESPOON Currant Jelly
- 12 Paper baking cups (each approx. 5 cm Ø)
- baking paper
Directions
- 1
Place the paper baking cups in the recesses of a muffin tray (12 recesses) and preheat the oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Dab beetroot dry and dice.
- 2
Puree finely with a hand blender and add oil. Stir in 3 eggs individually with the whisks of the mixer. Mix flour, baking powder, cocoa, 200 g sugar, vanilla sugar and 1 pinch of salt. Add beetroot mixture and stir everything together briefly.
- 3
Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Remove the muffins and let them rest in the pan for about 10 minutes. Then lift them out of the cups and let them cool down.
- 4
Switch the oven temperature down to 100 °C (circulating air: 75 °C/gas: see manufacturer). Line a tray with baking paper. Beat the egg whites until stiff, adding 70 g sugar. Continue beating until the sugar has dissolved.
- 5
Stir in lemon juice briefly. Colour pink with a few drops of food colouring.
- 6
Pour meringue into a piping bag and squirt 12 small tuffs onto the baking tray. Leave to dry in the hot oven on the lowest shelf for about 1 hour. Then leave to dry for about 30 minutes in a switched off oven.
- 7
Leave the oven door open a little, if necessary. Warm the jelly. Place 1 meringue dot on 1 muffin with 1 small blob of jelly.
Nutrition Facts
320 kcal
36 g
16 g
5 g
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