October 08, 2017
Desserts, Cupcakes, Dairy,
Fruit, Raspberry, Kid Pleaser, Brunch, Entertaining, Electric Mixer, Vegetarian, Chocolate, Buttermilk, Open Fire, Kosher Dairy more
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Measure out raspberries and leave on counter. Preheat oven to 350°F 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 and set aside.
Puree beets in a blender or food processor.
Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minutes. 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.
Bake in center of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minutes. Cool in pan on a rack for 15 minutes, then remove cupcakes to a rack to cool completely before icing.
PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Beat the cream cheese until soft, then add the raspberries. Next add the powdered sugar and beat until thoroughly mixed and smooth. Spread over cooled cupcakes.
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