Pink cakes
Ingredients for 12 people
- 250 g butter
- 3 eggs
- 225 g white caster sugar or granulated sugar
- 2 tablespoons of vanilla sugar
- 3 tablespoons creamy Turkish or Greek yogurt
- 250 g self-rising flour
- 1/2 lemon (finely grated zest)
- Powdered sugar
- Beetroot juice
- Preheat the oven to 180 degrees Celsius.
- Melt the butter over low heat and let it cool briefly.
- Beat the eggs with the sugar until light and fluffy. Now fold the yogurt and butter into the batter, but do not use all the butter.
- Leave a little bit at the bottom of the pan to grease your baking molds later.
- Sift the flour and fold it into the batter last, along with the lemon zest.
- Spoon the batter into a well-greased muffin tin or round baking molds. A layer of just over 1 cm is sufficient.
- Bake the cupcakes for 10-15 minutes until golden brown and done, and let them cool on a wire rack.
- Meanwhile, make the bright pink glaze. Stir 100 g of powdered sugar and 2-3 tablespoons of beetroot juice together until you have a thick pink glaze.
- Is your icing too thin? Add extra powdered sugar. Too thick? Add extra beetroot juice spoonful by spoonful.
- Once the cupcakes have cooled, coat them with a generous layer of the pink icing. Let the icing dry thoroughly.
pieces
Preheat the oven to 180 degrees Celsius.
Melt the butter over low heat and let it cool briefly.
Beat the eggs with the sugar until light and fluffy. Now fold the yogurt and butter into the batter, but do not use all the butter.
Leave a little bit at the bottom of the pan to grease your baking molds later.
Sift the flour and fold it into the batter last, along with the lemon zest.
Spoon the batter into a well-greased muffin tin or round baking molds. A layer of just over 1 cm is sufficient.
Bake the cupcakes for 10-15 minutes until golden brown and done, and let them cool on a wire rack.
Meanwhile, make the bright pink glaze. Stir 100 g of powdered sugar and 2-3 tablespoons of beetroot juice together until you have a thick pink glaze.
Is your icing too thin? Add extra powdered sugar. Too thick? Add extra beetroot juice spoonful by spoonful.
Once the cupcakes have cooled, coat them with a generous layer of the pink icing. Let the icing dry thoroughly.
