Frances Janisch
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Yields:
1
serving
Total Time:
0
hours
30
mins
CUPCAKES:
1 1/4
C cake flour
1
C granulated sugar
1/2
C unsweetened cocoa powder
3/4
tsp.
baking soda
1/2
tsp.
baking powder
3/4
C pureed cooked beets (plus 1 tbsp for frosting)
2
tbsp.
safflower oil
1
lg egg
1/2
tsp.
vanilla extract
3/4
C buttermilk
FROSTING:
2
C Confectioners’ sugar
4
oz.
reduced-fat cream cheese (neufchatel), room temperature
1/4
C unsalted butter, room temperature
1/2
tsp.
vanilla extract
- Make cupcakes: Heat oven to 350F. Line 12-cup muffin pan with paper liners. Sift flour, sugar, cocoa, baking soda, baking powder, and 1/4 tsp salt in large bowl. Stir beet puree, oil, egg, vanilla, and buttermilk together in small bowl. Stir in dry ingredients until combined. Divide among 12 cups. Bake until wooden pick inserted in center comes out clean, about 16 minutes. Cool completely.
- Make frosting: Beat sugar, cream cheese, butter, 1 Tbsp beet puree, and vanilla until smooth and fluffy. Spread over cupcakes.
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