Red Velvet Cupcakes With White Chocolate Ganache
Recipe: #23431
April 09, 2016
Categories: Desserts, Cakes, Beet, Baby Shower, Birthday, Fathers Day, Mothers Day, Picnic, Potluck, Valentine's Day, Oven Bake, Diabetic, Vegetarian, Kid's Lunches, Flour, Chocolate, Kosher Dairy, more
"From Australian Better Homes & Gardens Diabetic Living."
Ingredients
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- FOR WHITE CHOCOLATE GANACHE
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Nutritional
- Serving Size: 1 (49.8 g)
- Calories 159.2
- Total Fat - 7.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 30 mg
- Sodium - 184.4 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 1.7 g
- Sugars - 9.3 g
- Protein - 3.4 g
- Calcium - 147.5 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 160C (fan forced).
Step 2
Line 12 x 89ml (1/3 cup) muffin tins with paper cases.
Step 3
Put beetroot in a small food processor and process for 2 minutes or until finely chopped and then add milk and process until almost smooth and then add oil, egg yolks and vanilla and process until smooth and well combined.
Step 4
Sift flour, cocoa and baking powder into a medium bowl, returning husks to bowl and add beetroot mixture and stir well.
Step 5
Using electric beaters, whisk eggwhites in a medium bowl until soft peaks form and then add the sugar 1 tablespoon at a time, beating well after each addition and continue beating until sugar is dissolved.
Step 6
Fold half the egg whites mixture into the beetroot mixture and stir until combined and then carefully fold in remaining egg white mixture.
Step 7
Spoon mixture evenly between paper cases and bake for 15 to 18 minutes or until a skewer inserted into the centre of cakes comes out clean.
Step 8
Set aside for 5 minutes before turning out onto a wire rack to cool completely.
Step 9
Meanwhile, to make white chocolate ganache, put chocolate and milk in a small heatproof bowl and place bowl over a small saucepan of just simmering water, ensuring bowl does not touch water and cook, stirring often for 5 minutes or until chocolate is melted and mixture is glossy.
Step 10
Remove from the heat, cover with plastic wrap and refrigerate for 20 to 30 minutes or until mixture has thickened to a spreadable consistency.
Step 11
Spread or pipe ganache onto cupcakes and serve.
Tips
No special items needed.