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Beetroot and Walnut Cupcakes with Cream Cheese Frosting

It's Cupcake Day! Get involved by making these beetroot and California Walnut Cupcakes

These tasty treats are nutty, moist and oh so creamy! Try after dinner when you fancy a little something sweet, or pop one in your lunchbox to improve your day no end.

Preparation time: 25 mins

Serves: 12

You’ll need:

12 cupcake cases

For the cupcakes:

170g vacuum-packed cooked beetroot

2 eggs

140ml walnut oil

1 tsp vanilla essence

170g plain flour

1½ tsp baking powder

3 tbsp cocoa powder

Pinch of salt

70g soft brown sugar

100g golden caster sugar

3 tbsp chopped California walnuts

For the caramelised California walnuts:

60g white caster sugar

1 ½ tbsp liquid glucose

12 California walnut halves

For the frosting:

125g butter

125g cream cheese

Splash of milk

250g icing sugar


1. Preheat the oven to 180°C.

2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.

3. Sift together the flour, baking powder, cocoa powder, salt, brown sugar and golden caster sugar into a large bowl.

4. Mix the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the California walnuts into the batter.

5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter equally. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.

6. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.

7. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.

8. To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.

9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each cupcake. Top with a caramel-coated California walnut to serve.

Have you tried this recipe? Let us know what you think!

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