Beet, Coffee n Carrot Cupcakes

Bought a batch of beets and had a few juicy carrots sitting in my fridge, so I figured why not try and combine the two and see what it tastes like.

A double shot of espresso bunged into the batter makes this surprisingly moist and dense cupcake taste wonderful on its own…

Here are the ingredients:

I cup beets – boiled till tender and grated

3/4 cup grated carrots

1/4 cup honey – heated with 1/4 cup packed brown sugar – mixed with 1/4 cup (60 ml) hot espresso (or water)

1 cup butter, at room temperature, cubed

1 1/2 cup flour

1 1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

1/4 teaspoon paprika

1/2 teaspoon grated ginger

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 large eggs, separated, at room temperature

pinch of rock salt

3/4 cup powdered sugar

For the frosting:

2 cups cream or fresh cottage cheese, at room temperature

1/2 cup unsalted butter, at room temperature

2 1/2 cups icing sugar

1 medium carrot grated fine

A few drops of vanilla extract

Zest of 1 lime

Juice of 1/2  lime

Bake at 160 degrees C for 20 – 25 minutes or until done.

So like I said… these cupcakes taste wonderful on their own. But they taste even better with a carrot and lemon cream cheese frosting (you can use soft cottage cheese in lieu of cream cheese)…

Enjoy…