- 15 min
Beetroot cupcakes with lactose-free Nonno Nanni Fresco Spalmabile
2 fresh red beetroots
200 g flour
150 g sugar
8 g baking powder for cakes
100 g peanut or sunflower oil
1 pinch salt
2 packs Nonno Nanni Fresco Spalmabile
50 ml soy milk
3 tablespoons icing sugar
The appetising simplicity of Nonno Nanni Fresco Spalmabile is also available in the Lactose Free version.
Wash and peel the beetroots. Cook the beetroots in boiling water for approximately 20 minutes until soft.
Drain well and blend with oil in a cutter.
Beat the eggs together with the sugar to make a light coloured soft and fluffy mixture.
Sieve the flour and the baking powder.
Fold the eggs, beetroot and flour together gently with a spatula, taking care not to let the mixture collapse.
Fill cupcake moulds to approximately 1 cm from the top.
Bake in a preheated oven with static heat at 170°C for 20 minutes.
Turn the cupcakes out of the moulds and leave to cool completely.
Mix the Fresco Spalmabile with the milk and icing sugar.
Serve the cupcakes with a layer of soft icing on top.