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Velvety beet cupcakes with raspberry icing

164

  • Prep Time25 mins
  • Total Time25 mins
  • Makes12 Cupcakes
Velvety beet cupcakes with raspberry icing

John Cullen

Chatelaine Triple Tested

Ingredients

  • 1/4 cup frozen raspberries

  • 1 1/4 cups all-purpose flour

  • 1/4 cup unsweetened cocoa powder, preferably Fry's

  • 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/2 398-mL can beets, rinsed, drained, patted dry

  • 3/4 cup granulated sugar

  • 1/4 cup safflower oil

  • 1 egg

  • 1 tsp vanilla

  • 1/2 cup buttermilk

  • 1/2 250-g block light cream cheese, cubed

  • 1/2 cup icing sugar

Instructions

  • MEASURE out raspberries and leave on counter. Preheat oven to 350F. 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 min. 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 min. 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 (per serving)

Calories 200, Protein 4g, Carbohydrates 31g, Fat 7g, Sodium 208mg.

And did we mention that it's chocolatey too? A healthy and delicious cupcake that's packed with superfoods raspberry and beet.

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