Did you all have a nice weekend? Hope so! If you're in Vancouver, wasn't it great to see sunshine on Sunday? Ahh, I can feel spring...almost.
I came across this recipe in Chatelaine magazine. I have to say, this magazine really does have some of the best recipes....and the finished product always turns out. I love that there are beets in this chocolaty cupcake, adding folate and some fibre to this delicious treat. Does not taste "beety", if you're wondering ;)
Velvety Beet Cupcakes with Raspberry Icing - makes 12 cupcakes
1/4 frozen raspberries
1 1/4 cups all-purpose flour
1/4 unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 of 398ml can of beets, rinsed, drained and patted dry
3/4 cup sugar
1/4 cup safflower oil
1 teaspoon vanilla
1/2 cup buttermilk
1/2 of 250g block light cream cheese, cubed
1/2 cup icing sugar
Preheat oven to 350f/180c. Measure out raspberries and leave on counter.
Line a 12 cup cupcake tin with paper cups or spray with oil. Stir flour, baking powder, baking soda and salt in a large bowl. Puree beets in a food processor or blender. Beat sugar with oil until combined, about 2 minutes. Beat in egg, then beets and vanilla. Gradually beat in one third of flour mixture until just combined, then half of buttermilk. Repeat additions, ending with the last third of flour.
Divide batter among muffin cups, filling each 3/4 full.
Bake in centre of oven for 20-25 minutes, or until a skewer, inserted in cupcakes, comes out clean. Cool in pan for 15 minutes, then remove cupcakes and place on wire rack to cool completely before icing.
To make icing:
Push raspberries through sieve, into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cupcakes.
Have a great day! Back Wednesday.
P.S. Since I've been asked about my 2011 calendars, I've added a few more to my shop. Thanks so much to all who purchased one!