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Sunday, June 19, 2011

Red Beet Cupcakes

My daughter is turning 1 this week and I took the kids on a road trip to see the grandparents this last weekend. Because we were away from home I didnt want to introduce her to anything really sweet. I did want to have a little birthday party though!
This recipe turned out so pretty and was quite tasty! You couldnt taste beets in the cupcakes or the icing! They are a little more dense then a regular cupcake but tasty nonetheless :)
So nice to have pretty pink cupcakes and icing for her birthday and not have to use any red food dye!
Recipe from Weelicious.

Cupcake Ingredients
2 Cups Flour
2 Tsp. Baking Powder
½ Tsp. Salt
2 Eggs
1 Cup milk (I used homemade vanilla rice milk!)
½ Cup honey
1/3 Cup Oil
1 Large beet, roasted, cooled, peeled, and pureed, (about ¾ cup)
2 Tsp. Vanilla

Preheat oven to 350 F. Combine first four ingredients in a bowl. In a separate bowl, combine the rest of the ingredients. Slowly add the dry into the wet ingredients and combine. Pour about 1/3 cup of the batter into each lined muffin cup and bake for 25 minutes or until a toothpick comes out clean. Cool before icing. Best kept in the fridge.

Red Icing Ingredients
1/2 small beet, roasted, cooled and peeled (about 2 Tbsp)
1/2 Cup Cream Cheese, room temperature
1/4 Cup Butter, room temperature
1/2 Cup Icing Sugar
1 Tsp. Vanilla
I ended up using a bit of zanthan gum to thicken it but I would assume you could also use corn starch or gelatin instead.

White Icing Ingredients
1 Cup Cream Cheese, room temperature
1/2 Cup Butter, room temperature
1/4 Cup Honey
1 Tsp. Vanilla
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