Beet Cupcakes with Mascarpone Cream

Beet Cupcakes with Mascarpone Cream

  • Preparation 35 min
  • Cooking 35 min
  • Servings 12
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Ingredients

  • Cupcakes

    • 1 cup (170 g) beets, peeled and grated
    • ½ cup (115 g) unsalted butter
    • 1 tbsp (15 ml) lemon juice
    • 1 cup (150 g) unbleached all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • 2 eggs
    • 1 cup (210 g) sugar
    • 1 lemon, zest finely grated
    • 1 tsp (5 ml) vanilla
    • ½ cup (55 g) slivered almonds
  • Beet Syrup

    • ½ cup (125 ml) water
    • ½ cup (125 ml) honey
    • ½ cup (105 g) sugar
    • ½ cup (85 g) beets, peeled and grated
  • Mascarpone Cream

    • ½ lb (250 g) mascarpone cheese, at room temperature
    • ½ cup (125 ml) 35% cream
    • 2 tbsp sugar
    • 1 lemon, zest finely grated

Preparation

  • Cupcakes

  • Beet Syrup

  • Mascarpone Cream

Personal Note