Beet Cupcakes

16 Aug

You didn’t read that incorrectly – this is a recipe for beet cupcakes. I love beets. They’re versatile and delicious and oh so pretty. I had a bunch left over from last week’s CSA, and decided they deserved their own cupcakes. I ran across a few recipes for golden beet baked goods, but had to do a little research to find a red beet recipe I wanted to use. These ruby beauties are a little on the dense side, but the flavor is great. Now not everyone warmed up to beet cupcakes, but I think a few minds may have changed. The chocolate cream cheese frosting definitely helped my cause.

Beet cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup beet puree
  • 1 teaspoon vanilla

Here’s what I did:

  1. Mix together flour, cocoa powder, baking powder, eggs and salt in a large bowl.
  2. Add the oil, sugar and vanilla.
  3. Add beet puree and mix thoroughly.
  4. Fill lined baking tins almost to the top. The batter will be dense.
  5. Bake at 375 degrees for about 20 minutes.
  6. Cool completely before frosting.
  7. I highly suggest this chocolate cream cheese frosting….yum!
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