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!"
 
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Ready In:
40mins
Ingredients:
14
Yields:
12 cupcakes
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ingredients

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directions

  • 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.

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Reviews

  1. These cupcakes were tasty, but the flavor was a bit odd. Maybe too much beets (it was difficult to figure half the can). Even though I used the Hershey's Dark cocoa powder, there was an overpowering flavor that was not chocolate. The frosting was good, especially since I used more of the raspberries to get more flavor and I left the seeds in for texture!
     
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RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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