Velvety Beet Cupcakes With Raspberry Icing

And did i mention that it’s chocolaty too? a healthy and delicious cupcake that’s packed with superfoods - raspberries and beets. This is a chatelaine recipe. Enjoy!!

Steps

Measure out raspberries and leave on counter.

Preheat oven to 350f 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.

Puree beets in a blender or food processor.

Beat sugar with oil in a medium-sized bowl , using an electric mixer , until combined , 2 minute 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 centre of oven until a cake tester inserted in cupcakes comes out clean , 20 to 25 minute cool in pan on a rack for 15 min , then remove cakes to a rack to cool completely before icing.

Push raspberries through a sieve into a bowl , using the bottom of a ladle.

Discard seeds.

Stir in cream cheese and icing sugar until evenly mixed.

Spread over cooled cupcakes.

Ingredients

raspberries, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, beets, granulated sugar, safflower oil, egg, vanilla, buttermilk, light cream cheese, icing sugar