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Article: A Beautiful Tribute to the Harvest: Beet cupcake recipe

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3pmp
Slocan, BC
(Zone 3a)

October 3, 2011
4:01 PM

Post #8834721

1 1/4 C. flour
3/4 tsp. B. Powder
1/4 tsp. B. Soda
1/2 tsp. salt
1/4 C. cocoa

3/4 C. cooked or 1/2 tin of 14 oz container of beets, drained and pureed in a blender or food processor
3/4 C. sugar
1/4 C. oil
1 egg
1/2 C. buttermilk
1 tsp. Vanilla

Preheat oven to 350 degrees F. and prepare a 12 cup muffin pan and set aside

Assemble dry ingredients and put into a mixing bowl then put aside

In a large mixing bowl combine sugar and oil and mix together. Add the egg to the combined mixture and beat well.

Add the pureed beets and vanilla to the wet ingredients and combine well.

Alternately add 1/3 of the flour mixture with the buttermilk to the and mix until well combined ending with the flour.

Pour the batter into the prepared muffiin cups and bake for 20 to 25 minutes. When cooled put raspberry icing on top of cupcakes.

Icing

1/4 C. frozen raspberries, thawed
1/2 of an 8oz container of cream cheese
1/2 C. Icing sugar

Strain raspberries through a fine sieve to remove seeds and then add the icing sugar and cream cheese and mix until creamy and spreadable.


Please let me know how this recipe turns out for you. I would be happy to know that they turned out okay for you. I will show you a picture of my cupcakes minus the icing that I made today.





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Other Article: A Beautiful Tribute to the Harvest Threads you might be interested in:

SubjectThread StarterRepliesLast Post
Color! joeyramone 1 Oct 3, 2011 8:51 AM
Counting my blessings 3pmp 2 Oct 3, 2011 3:01 PM
Icing on the cupcakes 3pmp 0 Oct 3, 2011 5:26 PM


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