Velvety Beet Cupcakes With Raspberry Icing
October 08, 2017
"A favorite recipe from Chatelaine, but the recipe no longer shows up online. Saving here..."
- Serving Size: 1 (85.1 g)
- Calories 227.4
- Total Fat - 8.9 g
- Saturated Fat - 3 g
- Cholesterol - 28.9 mg
- Sodium - 207.2 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.4 g
- Sugars - 23.3 g
- Protein - 3.5 g
- Calcium - 52.2 mg
- Iron - 0.7 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
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.
Tips & Variations
No special items needed.