Recipes  

Beet Cupcakes with Mascarpone Cream

  • Preparation 35 MIN
    Cooking 35 MIN
  • Servings 12
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Ingredients

Cupcakes

Beet Syrup

Mascarpone Cream

Preparation

Cupcakes

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour 12 muffin cups.
  2. In a small pot over medium-high heat, soften the beets in the butter and lemon juice for 5 minutes. Let cool and refrigerate until room temperature.
  3. In a bowl, combine the flour, baking powder and salt.
  4. In another bowl, whisk the eggs with the sugar, lemon zest and vanilla with an electric mixer for 2 minutes. With the electric mixing running at low speed, add the dry ingredients alternating with the beet mixture. Spoon the batter into the prepared muffin cups. Sprinkle with the slivered almonds.
  5. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Gently remove the cupcakes from the muffin tin without inverting them. Cool completely on a wire rack.

Beet Syrup

  1. In a small pot, bring all of the ingredients to a boil while stirring. Simmer for 10 minutes or until the juice becomes slightly syrupy. Strain through a sieve. Compost the beets. Let cool and refrigerate until fully chilled.

Mascarpone Cream

  1. In a bowl, whisk together all of the ingredients with an electric mixer until stiff peaks form.
  2. Spread a disk of about 3 tbsp (45 ml) of mascarpone cream in the middle of each plate. Place a cupcake in the centre of a disk. Drizzle with beet syrup.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1 portion

Content % Daily Value
Calories 425  
Total Fat 23 g  
Saturated Fat 14 g  
Sodium (salt) 97 mg  
Carbohydrates 52 g  
Fibre 1 g  
Protein 5 g