Velvety Beet Cupcakes With Raspberry Icing Recipe

Name: Velvety Beet Cupcakes With Raspberry Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup raspberries, frozen; 1 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 200 ml beets, rinsed, drained, patted dry (half of a 398 ml can); 3/4 cup granulated sugar; 1/4 cup safflower oil; 1 egg; 1 teaspoon vanilla; 1/2 cup buttermilk; 125 g light cream cheese, cubed (half of a 250-g block); 1/2 cup icing sugar

Servings: persons

1/4 cup raspberries, frozen
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
200 ml beets, rinsed, drained, patted dry (half of a 398 ml can)
3/4 cup granulated sugar
1/4 cup safflower oil
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
125 g light cream cheese, cubed (half of a 250-g block)
1/2 cup icing sugar

1
Measure out raspberries and leave on counter. Preheat oven to 350u00b0F Line a 12-cup muffin pan with paper cups or spray with oil.
2
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 minute 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.
3
Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
4
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.

835

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup raspberries, frozen, 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, and more.

Yes, Velvety Beet Cupcakes With Raspberry Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Velvety Beet Cupcakes With Raspberry Icing

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