Decadent Chocolate Beet Cupcakes with Fresh Raspberry Frosting
Indulge in these sumptuous cupcakes that combine the earthiness of beets with rich chocolate flavors, making for an unexpected yet delightful dessert. Each bite reveals a moist and velvety texture, while the fresh raspberry icing adds a tangy sweetness that beautifully complements the chocolatey base. Packed with superfoods, these cupcakes not only satisfy your sweet tooth but also offer a nutritious boost thanks to the beets and raspberries. Perfect for birthdays, celebrations, or simply as an everyday treat, these cupcakes are a delicious way to incorporate healthy ingredients into your dessert routine. Enjoy every delightful morsel!
12
Servings
N/A
Calories
14
Ingredients
Ingredients
Frozen raspberries
1/4 cup (thawed)
All-purpose flour
1 1/4 cups (sifted)
Unsweetened cocoa powder
1/4 cup (sifted)
Baking powder
3/4 teaspoon
Baking soda
1/4 teaspoon
Salt
1/2 teaspoon
Canned beets
200 ml (rinsed, drained, patted dry)
Granulated sugar
3/4 cup
Safflower oil
1/4 cup
Egg
1 (beaten)
Vanilla extract
1 teaspoon
Buttermilk
1/2 cup
Light cream cheese
125 g (cubed)
Icing sugar
1/2 cup
Instructions
1
Start by measuring out the frozen raspberries and allow them to thaw on the counter. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan by lining it with paper liners or spraying it with oil to prevent sticking.
2
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of the dry ingredients.
3
Using a blender or food processor, puree the rinsed and patted dry beets until smooth. In a separate medium-sized bowl, beat together the granulated sugar and safflower oil with an electric mixer for about 2 minutes until well combined. Add in the beaten egg, pureed beets, and vanilla extract, continuing to blend until everything is thoroughly mixed.
4
Gradually incorporate one-third of the flour mixture into the beet and sugar mixture using the electric mixer, just until blended. Then, add in half of the buttermilk and mix. Repeat this process until all ingredients are combined, ensuring the final addition is the flour mixture.
5
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
6
Allow the cupcakes to cool in the pan on a wire rack for 15 minutes before removing them to cool completely on the rack.
7
While the cupcakes are cooling, prepare the raspberry icing. Pass the thawed raspberries through a fine-mesh sieve into a bowl, using the back of a ladle to extract as much liquid as possible. Discard the seeds.
8
In a mixing bowl, combine the strained raspberry puree with the cubed cream cheese and icing sugar, stirring until the mixture is smooth and well-combined.
9
Once the cupcakes are completely cool, spread the raspberry frosting generously over each cupcake. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Beet Cupcakes?
They are a moist and velvety dessert that combines earthy beets with rich chocolate, topped with a tangy fresh raspberry cream cheese frosting.
How many cupcakes does this recipe make?
This recipe yields 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long do the cupcakes need to bake?
Bake them for 20 to 25 minutes, or until a cake tester comes out clean.
Do I need to use fresh or canned beets?
The recipe calls for 200 ml of canned beets that have been rinsed, drained, and patted dry.
How do I prepare the beets for the batter?
Use a blender or food processor to puree the beets until they are smooth.
What kind of oil is best for this recipe?
The recipe specifies 1/4 cup of safflower oil.
What ingredients are in the raspberry frosting?
The frosting consists of strained raspberry puree, 125g of cubed light cream cheese, and 1/2 cup of icing sugar.
How do I remove the seeds from the raspberry puree?
Pass the thawed raspberries through a fine-mesh sieve into a bowl using the back of a ladle to extract the liquid while discarding the seeds.
Can I use frozen raspberries for the icing?
Yes, the recipe uses 1/4 cup of frozen raspberries that have been allowed to thaw.
Should I sift the dry ingredients?
Yes, you should sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
How long should I beat the sugar and oil together?
Beat the granulated sugar and safflower oil with an electric mixer for about 2 minutes until well combined.
How do I incorporate the flour and buttermilk?
Gradually add one-third of the flour mixture, then half of the buttermilk, repeating the process and ending with the flour mixture.
How full should I fill the muffin liners?
Fill each muffin cup about three-quarters full with the batter.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan on a wire rack for 15 minutes before removing them.
What type of cocoa powder is required?
Use 1/4 cup of unsweetened cocoa powder.
Does this recipe use butter?
No, it uses safflower oil for the fat in the cake and cream cheese for the frosting base.
What is the purpose of adding beets to cupcakes?
Beets provide a moist texture, natural sweetness, and a nutritional boost of superfoods.
How much buttermilk is needed?
The recipe requires 1/2 cup of buttermilk.
Is there an egg in this recipe?
Yes, one beaten egg is included in the batter.
What amount of icing sugar is used in the frosting?
The frosting uses 1/2 cup of icing sugar.
Can I use a regular muffin pan?
Yes, use a standard 12-cup muffin pan lined with paper liners or sprayed with oil.
How much vanilla extract is added?
The recipe calls for 1 teaspoon of vanilla extract.
What are the dry leavening agents used?
The recipe uses 3/4 teaspoon of baking powder and 1/4 teaspoon of baking soda.
What is the texture of these cupcakes?
They have a moist and velvety texture thanks to the beet puree and buttermilk.
When should I apply the frosting?
Apply the raspberry frosting only once the cupcakes have completely cooled.
What is the category of this recipe?
It is categorized as a Dessert.
Are these cupcakes suitable for celebrations?
Yes, they are perfect for birthdays, celebrations, or as an everyday healthy-ish treat.
How much flour is required?
You will need 1 1/4 cups of sifted all-purpose flour.
Is the cream cheese used in the frosting light or regular?
The recipe specifies 125g of light cream cheese.