Red Velvet Cupcakes - Light And Easy

1. 1

   Preheat the oven to 350 degrees then line a 12-hole muffin tray with cupcake liners.

2. 2

   In a large mixing bowl, add the eggs, sugar and salt, then using a handheld or standing mixer, beat on medium-high for about 5 minutes (until pale and mix has doubled in size).

3. 3

   Add the grated beets, flour, ground almonds, cocoa powder and baking powder; Stir to combine.

4. 4

   Add the buttermilk and food coloring then beat again to make sure that all the ingredients are well-incorporated.

5. 5

   Spoon batter into the cupcake liners (be sure not to fill more than two-thirds of the way up as it will overflow when cooking).

6. 6

   Bake for 30 minutes; While the cupcakes are cooking, make the icing:

7. 7

   Prepare a double boiler; Place all the icing ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.

8. 8

   Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes (The mixture is ready to use when it has formed stiff peaks).

9. 9

   Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes. ( take care to ice the cakes very quickly, as the icing will start to set and is best when just made).

* Per serving · 4 servings · Values may vary.