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Chocolate-Beet Cupcakes with Cream Cheese Frosting
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Brief Description
These cupcakes get their deep red hue from antioxidant-loaded beets. No artificial food dyes here.
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Main Ingredient
Beets
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Category: Cakes
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NUTRITION (per cupcake) 296 cal, 4 g pro, 53 g carb, 2 g fiber, 39 g sugars, 9 g fat, 4 g sat fat, 226 mg sodium
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Posted By: ecarr
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Posted On: Sep 27, 2014
Number of Servings:
Ingredients:
- 1 1/4 cups - cake flour
- 1 cups - granulated sugar
- 1/2 cups - unsweetened cocoa powder
- 3/4 teaspoons - baking soda
- 1/2 teaspoons - baking powder
- 3/4 cups - pureed cooked beets (+1 T for frosting)
- 2 tablespoons - safflower oil
- 1 - large egg
- 1/2 teaspoons - vanilla extract
- 3/4 cups - buttermilk
- 2 cups - confectioners' sugar
- 4 ounces - reduced-fat cream cheese room temperature
- 1/4 cups - unsalted butter room temperature
- 1/2 teaspoons - vanilla extract
Directions:
1. MAKE CUPCAKES: Heat oven to 350°F. Line 12-cup muffin pan with paper liners. Sift flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl. Stir beet puree, oil, egg, vanilla, and buttermilk together in small bowl. Stir in dry ingredients until combined. Divide among 12 cups. Bake until wooden pick inserted in center comes out clean, about 16 minutes. Cool completely.
2. MAKE FROSTING: Beat sugar, cream cheese, butter, 1 Tbsp beet puree, and vanilla until smooth and fluffy. Spread over cupcakes.
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