Velvety Beet Cupcakes With Raspberry Icing Recipes
VELVETY BEET CUPCAKES WITH RASPBERRY ICING
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!
Provided by Nif_H
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 203.6, Fat 7.8, SaturatedFat 2, Cholesterol 23.6, Sodium 207.3, Carbohydrate 30.9, Fiber 1.4, Sugar 19.4, Protein 3.7
BEET RED VELVET CUPCAKES
At The Sylvia Center, teens learn to use only natural ingredients, replacing artificial and harmful substances, like food coloring, with plant-based ingredients. For these red velvet cupcakes, students made safe, natural food-coloring using beets.
Provided by Thesylviacenter
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
- Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
- Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
- Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
- Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
- FROSTING.
- 10 ounces of cream cheese (such as Philadelphia), room temperature.
- ¼ cup of pure maple syrup.
Nutrition Facts : Calories 500.6, Fat 19.9, SaturatedFat 11.9, Cholesterol 116.4, Sodium 641.2, Carbohydrate 75.9, Fiber 1.9, Sugar 47, Protein 6.9
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #fruit #vegetables #vegetarian #cakes #dietary #cake-fillings-and-frostings #berries #raspberries
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