I had already called these cupcakes on our earlier menu post in the week, and was shot down since technically… you didn’t get cupcakes in the UK in the 1940s…. they would have been fairy cakes… which apparently aren’t the same thing. (slaps hand)
Anyway what ever you may call these little cakes theyre gorgeous, the beetroot is surprisingly subtle in this recipe and makes the cakes just a little bit different (and pink).
First preheat the oven to gas mark 4.
Cream 175g butter and 175g sugar. Add 3 large egg yolks and mix well. Add 175g self-raising flour and mix. do the same with 175g puree beetroot then add 1 table spoon vanilla extract/ essence.
Beat the egg whites (3) until stiff peaks form. Add 1 large spoon of the egg whites to the cake mix to loosen and mix in well. Fold in the remaining egg white and take care not to over beat.
Spoon into cases and put into the oven for about 20 minutes. With my oven door leaking heat like a water bucket with a hole…. mine took an hour but the came out absolutely fine…. and they were worth the wait.