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    You are in: Home / Recipes / Velvety Beet Cupcakes With Raspberry Icing Recipe
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    Velvety Beet Cupcakes With Raspberry Icing

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Nif's Note:

    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!

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Velvety Beet Cupcakes With Raspberry Icing

    Serving Size: 1 (923 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 203.5
     
    Calories from Fat 70
    34%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 23.6 mg
    7%
    Sodium 207.3 mg
    8%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 19.3 g
    77%
    Protein 3.7 g
    7%

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