Velvety Beet Cupcakes With Raspberry Icing |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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And did I mention that it’s chocolaty too? A healthy and delicious cupcake that’s packed with superfoods - raspberries and beets. This is a Chatelaine recipe. Enjoy! Ingredients:
1/4 cup raspberries, frozen |
1 1/4 cups all-purpose flour |
1/4 cup unsweetened cocoa powder |
3/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
200 ml beets, rinsed, drained, patted dry (half of a 398 ml can) |
3/4 cup granulated sugar |
1/4 cup safflower oil |
1 egg |
1 teaspoon vanilla |
1/2 cup buttermilk |
125 g light cream cheese, cubed (half of a 250-g block) |
1/2 cup icing sugar |
Directions:
1. Measure out raspberries and leave on counter. Preheat oven to 350°F Line a 12-cup muffin pan with paper cups or spray with oil.
2. Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minute Beat in egg, then beets and vanilla. Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.
3. Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
4. PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.
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