Beetroot and vanilla cupcakes with rose butter icing Recipe on Love Beetroot

Name: Beetroot and vanilla cupcakes with rose butter icing Recipe on Love Beetroot
Ingredients: 175g caster sugar; 175g unsalted butter; 3 large eggs, separated; 175g self raising flour; 175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed; 1 tbsp vanilla extract; 300g icing sugar; 150g unsalted butter, slightly softened; a few drops rose flower water, to taste; a few drops beetroot juice, to colour; 3 organic pink roses, separated into petals; 1 egg white; Caster sugar (a sprinkling)

lovebeetroot.co.uk

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Ingredients

175g caster sugar
175g unsalted butter
3 large eggs, separated
175g self raising flour
175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed
1 tbsp vanilla extract
300g icing sugar
150g unsalted butter, slightly softened
a few drops rose flower water, to taste
a few drops beetroot juice, to colour
3 organic pink roses, separated into petals
1 egg white
Caster sugar (a sprinkling)