Velvety beet cupcakes with raspberry icing

Chatelaine 3

( 78 ratings )

Preparation time:
15 minutes
Preparation time:
25 minutes
Makes:
12 Cupcakes
John Cullen


 
John Cullen

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
  • egg
  • 1 tsp vanilla
  • 1/2 cup buttermilk
  • 1/2 250-g block light cream cheese, cubed
  • 1/2 cup icing sugar

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

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
g
carbohydrates
31 g
fat
g
sodium
208 mg

3 comments on “Velvety beet cupcakes with raspberry icing

  1. I would like to make this with fresh beets instead of canned. I am trying to cut down on what I eat from cans. What amount of pureed beets should I use?

    Reply

    • Hi there,

      The test kitchen hasn’t tested the recipe with fresh beets, so they aren’t positive of the exact amount that would work best with the recipe. The nutritional values are almost exactly the same either way, but you can definitely boil your own and puree them to use as a substitute! If you decide to test it out, sticking to a similar quantity as mentioned above is probably a safe place to start. Be sure to let us know how they turn out!

      Chatelaine Team

      Reply

  2. I just made two batches with beets from this year’s garden. I used just slightly under 1 cup of puréed beets .. Turned out great!

    Reply

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