Velvety beet cupcakes with raspberry icing
Dec 1, 2010 Chatelaine 0 Makes: 12 Cupcakes
Ingredients
- ¼ cup frozen raspberries
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder, preferably Fry’s
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ 398-mL can beets, rinsed, drained, patted dry
- ¾ cup granulated sugar
- ¼ cup safflower oil
- 1 egg
- 1 tsp vanilla
- ½ cup buttermilk
- ½ 250-g block light cream cheese, cubed
- ½ 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 ¾ 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.