Red Beet Cupcakes
by Catherine McCord of Weelicious
My kids love cupcakes as much as yours do, but when I think about all the food dye that goes into the cake and pretty icing on most cupcakes, it deters me from making them. Red beets are the perfect answer to whipping up a batch of cupcakes that are bright in color and unbelievably delicious in flavor!
Makes 14 cupcakes
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Salt
- 2 large eggs
- 1 cup milk
- ½ cup honey
- 1/3 cup vegetable or canola oil
- 1 large beet, roasted, cooled, peeled, and pureed, about ¾ cup
- 2 teaspoons vanilla extract
For the red cream-cheese frosting (makes 2 cups)
- 1/2 small beet, roasted, cooled and peeled (about 2 Tbsp)
- 1 4-oz. package cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the plain cream-cheese frosting (makes 2 cups)
- 1 8-oz. package cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup honey
- 1 teaspoon vanilla
Preheat oven to 350°F and sift the first four ingredients of the cake (flour, baking powder, baking soda, salt) into a bowl.
In a separate bowl, combine the rest of the ingredients. Slowly add the dry ingredients into the wet ingredients and combine.
Pour about 1/3 cup of the batter in lined muffin tins and bake for 25 minutes or until a toothpick comes out clean.
Cool and frost with red cream-cheese frosting or plain cream-cheese frosting.
For the red cream-cheese frosting:
- Place half the beet in a food processor and pulse to puree. Add the remaining ingredients and puree on medium to high speed until creamy and then spread on cupcakes.
For the plain cream-cheese frosting:
- Place all the ingredients in a mixer and beat on medium to high speed until fluffy. Spread on cupcakes.