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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Breakfast Cupcakes

This recipe is from Weelicious. The only thing I change is that I add raisins because...well, why not!?
These are really easy and well loved by kids. What kid doesn't love cupcakes?...especially for breakfast!
Cupcake Ingredients
1 1/4 Cup Flour
2 Tsp. Baking Powder
Pinch of Salt
1/4 Cup Peanut Butter (you can substitute almond, cashew or even sunflower butter instead)
1 Egg
2Tbsp. Sugar
1 1/4 Cup Milk
Raisins (optional)
Preheat oven to 350F and heavily grease mini or regular muffin pans. If you are using muffin papers you will still need to grease them. Otherwise they will stick horribly!
Mix dry ingredients together. Mix peanut butter, egg and sugar until smooth. Add milk and mix until blended. Pour into dry ingredients and stir just enough to moisten. Dont overmix! I added the raisins at this point :)                                     
Bake for 20 minutes or until a toothpick comes out clean.

Frosting Ingredients
1/2 Cup Cream Cheese Softened
1/4 Cup Jam/Jelly/Preserves
Blend together until smooth (like icing!). Spread on top of cooled cupcakes. Or on warm ones but remember it will run :)

I make 1 tray of mini cupcakes (12) and 6 big cupcakes from this recipe. My 2 year old loves having these for breakfast...or lunch...or snacktime...you get the idea :)