Lemon cupcakes, beetroot frosting recipe | Woolworths TASTE
These zesty lemon cupcakes, topped with beetroot frosting and candied violets, offer a unique and colorful twist to a classic treat. Check it out!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Muffin tin
- Cupcake liner
- Sifter
- Fine-mesh sieve
- Skewer
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Fork
- Measuring cup
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- 125 g soft butter
- 165 g caster sugar
- 2 lightly beaten eggs, blend well
- 200 g self-raising flour
- 125 g crème fraîche
- 2 t lemon zest
- ½ cup lemon juice
- 260 g icing sugar
- 1 T beetroot juice (strained from 1 cooked beetroot)
- 2 T crème fraîche beat until smooth
- 1 egg white
- 220 g caster sugar
- 1 cup of violet flowers
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