Chocolate Beet Cupcakes With Orange Cream Cheese Frosting

"Delish! Got these from a cooking light cookbook and they were quite a hit. I did of course change them to choc. So if you want the original recipe just omit the cocoa powder. Enjoy!"
 
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photo by Chef on the coast photo by Chef on the coast
photo by Chef on the coast
Ready In:
40mins
Ingredients:
19
Yields:
24 cupcakes
Serves:
24
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ingredients

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directions

  • Preheat oven to 350.
  • Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
  • Spray muffin tins with cooking spray.
  • Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
  • In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
  • Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
  • Pour batter into cupcake tins and tap on counter to remove air bubbles.
  • Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
  • Frosting:

  • Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
  • Frost cupcakes and sprinkle with walnuts if using.
  • Store in refrigerator.

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Reviews

  1. I doubled the recipe to use a 15 oz can of beets from the store. I pureed them and added to the batter. DH hates beets. He didn't even know they were in the cake! Neither do the kids. I did change the frosting to the icing from Recipe #303802 - just omitting the lemon juice and subbing vanilla and milk instead. These will be made again.
     
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