Chocolate Beet Cupcakes With Cream Cheese Frosting
Recipe: #17607
February 25, 2015
Categories: Desserts, Cupcakes, Beet, Birthday, Game/Sports Day, Potluck, Oven Bake High Fiber, Vegetarian, Flour, Chocolate, Kosher Dairy, more
"Sweet beets give these cupcakes their red color. Nothing artificial here! From Prevention Magazine."
Original is 12 servings
Ingredients
- CUPCAKES
-
-
-
-
-
-
-
-
-
-
-
- FROSTING
-
-
-
-
Nutritional
- Serving Size: 1 (114.1 g)
- Calories 346.6
- Total Fat - 9.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 34.5 mg
- Sodium - 243.7 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 2.7 g
- Sugars - 51.7 g
- Protein - 6.2 g
- Calcium - 132.1 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
TO MAKE CUPCAKES
Step 1
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
Step 2
Sift flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl. Stir beet puree, oil, egg, vanilla, and buttermilk together in small bowl. Stir in dry ingredients until combined. Divide among 12 cups.
Step 3
Bake until wooden pick inserted in center comes out clean, about 16 minutes. Cool completely.
TO MAKE FROSTING
Step 4
Beat sugar, cream cheese, butter, 1 Tbsp beet puree, and vanilla until smooth and fluffy. Spread over cupcakes.
Tips
No special items needed.
0 Reviews
You'll Also Love
